Is it as good as this?
Jameo said:
Chicken and Sausage Jambalaya Recipe
4 lbs chicken (your choice, although she made it with chicken thighs)
as needed vegetable or olive oil
12 oz pork butt, cut into 1/2 inch cubes
3/4 cup yellow onion, diced
3/4 cup green bell pepper, diced
1/2 cup green onion tops, chopped
1 1/2 tbs garlic, chopped
1 tbs parsley, chopped
1 cup ham, chopped
1 lb Andouille sausage, cut into bite-sized pieces
1 1/2 tbs salt
1 tsp ground black pepper
1/2 tsp cayenne pepper
3 each bay leaves
3 each cloves
1/2 tsp ground thyme
1/2 tsp dried basil
3 dashes tobasco sauce
1 1/8 lbs white rice, raw
6 cups chicken broth
Procedure:
1) In a large, heavy-bottomed saucepot, heat the oil over medium-high heat. Brown the chicken pieces thoroughly. As the pieces brown, remove them and reserve for later.
2) In the same saucepot, brown the cubed pork butt. As with the chicken, remove as they brown and reserve for later.
3) Add the onion, bell pepper, green onions, and garlic and cook for approximately 15 minutes, stirring frequently, or until the vegetables are thoroughly browned. Add the parsley and ham and reduce heat to low.
4) Add the sausage, rice, and seasonings and continue to cook, stirring frequently for 5 additional minutes, then add the reserved chicken, tobasco sauce, and chicken broth. Mix gently.
5) Bring to a boil, cover, and turn the heat down very low. Cook, covered, for approximately 45 minutes. From time to time, uncover and gently stir to prevent the rice from drying out.
6) Adjust the seasonings to taste and continue to cook until the rice and chicken are done.
7) Remove the chicken from the bone. This is an optional step. I personally prefer to remove the chicken from the bone, especially if children are going to be eating it, but my grandmother always serves hers on the bone. The choice is yours...on or off the bone, it doesn't really matter. Fluff with a fork before serving.
He can make some bomb diggity jambalaya! 
I just mix a bunch of stuff together and cram it in the pan.