Like most South Louisiana dishes, the ingredients and quantities don’t have to be exact but should be somewhat proportional. To make an outstanding Jambalaya, the ingredients are not as crucial as the process. If there is an ingredient you like-use more; if there is something you don’t like-use less or substitute. Maybe Uncle Stinky doesn't like celery...so cut back on the celery if you want (or don’t invite Uncle Stinky!) I like to be on the high-end of the veggie quantity-and to me the onions reign supreme. If the crowd isn’t so big, this recipe can be easily cut in half or doubled for a larger crowd. A flavorful and nicely colored Cajun Jambalaya is the result of the process. It does not take an extremely long time to cook a good jambalaya, but it must not be rushed. The step of browning and rendering of each meat, in a progression of fattiest to leanest, lays the foundation for the rich flavor and color you are looking for. By starting this process in bacon grease...well, you get the point. Slowly caramelizing the trinity in the meats develop even more flavor, then adding the Herbs and Spices in stages while slowly simmering the vegetables and meats in the chicken stock before adding the rice, builds an unbelievably flavorful base which the long-grain rice will absorb. Two important things about the rice: DO NOT uncover the pot once you get the rice simmering except to stir it ONCE and be careful not to overcook it..a soggy jambalaya is a sad jambalaya.