re: Secrets to a Great Jambalaya

I would add:

Don't cook all the taste out of your meat pieces. They should be little treats in the sea of flavorful rice.

Use a good stock, not water.

Add chopped fresh parsley and green onions at the end.

Measure your liquid carefully to avoid dry or mushy rice.

Don't stir too much and only lift the lid once to turn the rice after you put it on. After you've rolled the rice put it back on.