I like the complexity of the flavors in this dish, and the fact that it's full of healthy vegetables. It was quite a production to make, however (dirtied lots of dishes, took a long time), so it's not something I would take on very often. And I think I prefer the final flavor of my favorite jambalaya recipe over this one. But this recipe was fun to try - thanks for sharing. I followed the recipe almost exactly, except for a few things. I cut up the andouille before cooking it, which browned it all over and generated grease, which I then used with just a little oil to cook the chicken. I only used one onion because 2 seemed like too much (although when all was said and done, 2 probably would have worked fine.) I had to cook the rice a lot longer than the recipe calls for: about 5-7 extra minutes to absorb the liquid, and 10 minutes or so extra for it to get tender. I also added about 1/2-3/4 cup of chicken broth for the last 10 minutes of cooking the rice because it seemed that there wasn't enough liquid to tenderize it. Finally, I omitted the poblano chile because I didn't have one.