Luv, luv, luv it. Made a few changes though. Instead of using oil, I crisped 6 slices of bacon, removed them from the pan, cooked the veggies and meat in the bacon fat and then added the crumbled bacon at the end. I didn't have enough chicken stock, so I used half chicken stock half beef stock. I like my jambalaya with a little tomato flavor (what can I say? I'm from Connecticut, not the bayou!), so after adding the rice and before adding the stock, I added in a couple of tablespoons of tomato paste. All in all, excellent and will make again (and again, and again...).
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