I was a little confused about whether or not the andouille sausage was already cooked. It had the texture of pepperoni when I cut it into slices. The recipe says to heat it through, but I let it go longer than that just to be on the safe side. I also threw in some leftover bits of pre-cooked chicken. I took the meat out and then cooked a chopped onion, two cloves of garlic, and a chopped green pepper in the same pot. (The recipe also calls for chopped celery, but I left that out.)
Once the veggies were tender, I put the meat back in, added three cups of chicken broth, and then did a major double take at the recipe. 1/4 cup of paprika!! I didn't even have 1/4 cup of paprika and I'd never seen a recipe that called for even close to such a huge amount. What I did have a lot of was Cajun seasoning from Penzey's Spices. So I left out the 1/4 tsp cayenne and the paprika from the recipe and instead added almost 1/4 of a cup of the Cajun Seasoning. When that came to a boil I added two cups of rice and let it simmer covered until the rice had absorbed all the liquid and was cooked through.
The apartment smelled fantastic! I think even Brett was starting to get excited, even though he didn't show it. He was wary that it would be too spicy. I went to have a taste to check if the rice was done and it was, "Oooooh it's good!" I yelled from the kitchen. "Oooooh it is spicy though," quickly followed.
It was good, but we ate it with a giant glass of water. I had to take a sip every two bites. Our mouths were on fire! Next time I'm going to half the cajun seasoning, I should have listened to my instincts, which told me a 1/4 cup was way too much.
I discovered a pretty good remedy to "put out the fire." Popsicles! I had one for dessert soon after the Jambalaya, and by the time it was gone, so was the spiciness.