Help. Can't seem to get my Jambalaya that dark color I'm looking for.

Just don't tell anyone.

Don’t crowd the pot or add too much oil when you brown your meats. You want them to stick to the bottom of the pot some. I do sausage first, pork, then chicken. When you finally get to the onions, they should help you loosen up all of the fond on the bottom of the pot. I also add just a little water first that makes sort of a gravy. I cook that until it thickens and do it again before adding the stock.

Just use tomatoes like god intended. The fact these clowns have to use kitchen bouquet ought to tell you something right there.

Season your protein before you brown it. When you brown your protein dont crowd the pot. I take all my meat out and set aside, then I brown my onions. You have to go way past clear. Brown till they stick, deglaze, repeat that about 6-10 times.

You can also use a darker stock and that happens by cooking longer. When I make mine I bake a family pack of chicken thighs. Debone them, put all the bones and fat back in a pan and let all that bake it till it's nice and brown. I save the chicken for salads, stews, enchiladas. The bones I use to make a stock. Simmer them for a couple hours.

You using a cast iron dutch oven?

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Jambalaya

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I cook my roux

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Brown dat pork good good baw. Use dark chicken stock.

You probably aren't adding enough raisins.

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You using a cast iron dutch oven?

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Yes I am.

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cook a pound of bacon in your pot before you do anything else

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Exactly what I do. I get a little fond from that but the cubed boston butt is what really sets the bottom for me. The fat left on each piece helps as well. I just season it and let it stick. Deglaze with a tiny bit of stock and do it again until I have the whole bottom of the pot covered. Then I throw my onions in and a little more stock and deglaze again. That does the trick every time.

OP you're likely not browning your pork enough. And some people start with their onions and just keep cooking them down until they're caramelized like mentioned above. That certainly works too.

Or you can use Kitchen Bouquet. I don't...but don't knock anyone who does. If the flavor is there and the rice is popped, that's all that matters to me.