My first jambalaya (pls be gentle) - Updated second attempt

UPDATED:

I took some of the great advice in this thread, and although I seem to have burned a few pieces of the andouille a bit, it came out a lot darker and it was amazing.





thanks for all the tips, and like before, feel free to share criticisms of this one as well



ORIGINAL POST:


only after I chopped everything up and mixed it together did I read that the green onions go in later :/


I cooked a little bit of sausage on the skillet to eat while I prepared everything, then transferred the grease to the pot before adding the chicken. i had to drain it a few times because the fat was cooking down. it took a little bit of time to brown the chicken, and it came out a little bit dry.



I removed the chicken and dropped in the andouille. you can see where some of the chicken stuck to the pot, but in the next picture, you can see it all came up and mixed with the veggies nicely.







adding everything back together. not sure why this pic is sideways.



I brought it to a roiling boil after adding the chicken stock, mixed in my garlic powder, salt, white and black pepper, and cayenne and ended up adding a little bit more salt and cayenne. perhaps a bit too much cayenne because it came out a little bit spicy. not too spicy for me, but more than what I wanted. I added the rice and it was boiling again in 15 seconds.



the finished product is here. like I said, the chicken might have been a tad too dry and it could've used a little bit less cayenne, but I was very pleasantly surprised with how well it came out.



and I assume this is the "split rice" that I was trying to achieve?



if anyone sees anything wrong or has any tips for me, they'd be greatly appreciated.