Poche's Jambalaya

Gave Poche's recipe a shot today. Pulled the recipe off of the F&D TD recipe collection I haven't cooked a jambalaya since I moved and there's so much great seafood up here I feel like I'm back in seafood haven (LA).
I did a 2/3 recipe as I didn't think my 6Q pot was big enough for his recipe.




Did all the prep, pre-cook with the pork butt and sausage and started the boil Looks red but it's a nice dark brown color.



Finished product.



Notes:
Positives: Great taste and flavor. I added a bit of red pepper during the meat cook. Added a green bell pepper. It does have a bit of spunk and just enough brightness to liven up your life.

Negatives: I don't think I let it boil enough during the rice pour. I boiled and covered with the exact times in Poche's recipe. After the cover, low heat and roll I tried the rice. There were still some hard pieces in there-maybe 5% or so. I had to pour a little more water in the pot and re-heat for another 15/20 minutes to get the rest of the rice cooked. Not optimal and it may a more mushy than it should be.

Next time I'll extend the boil-if there are any other suggestions thanks in advance.