Jambalaya is usually somewhere in between - it's not supposed to be as dry as a fried rice dish, but it's also not meant to be as soupy or wet as a gumbo or a stew.
The rice in jambalaya is cooked in the same pot with the meats, vegetables, and stock, which allows it to absorb those flavors and some of the liquid. The end result is a dish where the individual grains of rice are typically distinct and tender, but the overall dish is moist and flavorful.
Of course, personal preferences and variations in recipes can affect the final consistency of jambalaya. Some people may prefer their jambalaya a bit more on the dry side, while others might like it a bit more moist. But in general, it should be somewhere in the middle.