Just a few suggestions to improve the dish a little: You shouldn't need to add a fat to saute the sausage as it already has enough. I prefer a pure pork smoked sausage for this dish, but recognize that if you are not in south Louisiana, it may be difficult to obtain. Try an independent meat market and you may get lucky. I highly recommend stirring the raw rice in before adding your liquid--stir until every grain is coated with the oil from cooking the meats and seasonings; this will make the rice less sticky in the finished product. It is at this stage I would add in any seafood so that those flavors can mingle before the rice gets completely cooked. (After cooking rice for 25-30 minutes, there's no way you will get anything to "boil" again as stated in step 8.) Next, even "red" or Creole jambalaya is not usually this red; I have never heard of using tomato paste in place of tomatoes in jambalaya.
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Just a few suggestions to improve the dish a little: You shouldn't need to add a fat to saute...