Jambalaya seasoning help

I use salt, pepper, hot sauce, garlic powder, beer, tony's, berthelot's red pepper, and occasionally some other stuff. Jambalaya needs to be kept as simple as possible.

Leave the white pepper in the cabinet. Dice a jalapeno and use that for your extra heat. Add a bit of thyme,basil and oregano, too.

Agreed, but I don't add chili powder...not that it's a bad idea.

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I'm looking for something which will give a more rounded, better flavor. Any suggestions / tips?

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Use well seasoned chicken stock in place of plain water.
Lose the white pepper and use fresh ground black pepper.
Go easy on the cayenne. I don't even use for small jambs like that. I use LeBlanc's seasoning which already has cayenne in it. I'm sure the Tony's does too.
Always taste your boiling water before you add rice. It should be well seasoned. Almost like too much salt taste because the rice will absorb it and dilute the saltiness.
Use pork in place of the chicken or use both. Also a good quality smoked sausage. That helps as well.
Use yellow onions.

use stock and not water.

problem solved.

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Jambalaya seasoning help
chili powder usually to sub for having no cayenne peppers. Really no difference in taste at all.

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oompaw

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You serious or????

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use stock and not water

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I've yet to eat a good jamb made this way.

Garlic
bay leaves
Jap
Slap da mom
cayenne
oregano
Salt pepper
Hot sauce

Serious as a heart attack. I've never seen it turn out worth a damn.

Use jasmine rice instead of par boiled and you'll knock their socks off.