How to make any box Jambalaya BETTER

One classic dish associated with Louisiana and the South is Jambalaya. Depending on the recipe, it may take a while. My family loves Jambalaya and when we eat it, usually it came out of a box. This is not a problem, however, because I have discovered little tips and tricks to make it taste a little less "out of the box." Here they are:

Tips and Tricks:

1. Cast iron makes everything better.  Most pre-made mixes call for using a pot or skillet, but when it comes to Jambalaya cast iron helps to create better flavor. My favorite is my dutch oven, an old-school beast without enamel so it has the gritty cast iron texture I love. The texture also helps to beef up the Jambalaya because the flavors stick and brown really well. Just remember to heat it slowly and make it hot before cooking anything.
2. Use your own veggies!! Even if there are dried veggies in the mix, take some time to cut and cook at least an onion and celery, maybe even some garlic. Before even starting to do what the box says I always saute some chopped onions and celery in my dutch oven with no oil and a heavy pinch of salt.
3. Even if the box says you don't have to, always always always cook your meat before you add the mix and water. My family and I usually use the Zatarain's Jambalaya Mix which says to put your meat in once the water starts to boil. That's all fine and dandy, but the meat turns out mushy and watered down. I cut my andouille sausage into small rounds and sear 'em up with my onions and celery. Once it's nicely browned and tastes great I add some boiled or pre-cooked chicken in so it can soak up the flavor, too. The only meat I don't do this with is seafood, like shrimp or crawfish. These are just too tricky so IF I use them, I cook them separately and add them in last.
4. Don't follow the cooking directions on the back of the box. At least, not in order. You want to saute your veggies first, then add your meat (except if its shrimp if you use it because they can overcook), then your liquid, then your mix. The only instruction that you should pay attention to is the amount of liquid needed to cook the rice.
5. Speaking of liquid! Don't use the whole amount of what they say. On the back of the Zatarain's box it calls for "2 1/2 cups water and 2 tablespoons vegetable oil (optional)." Firstly, nevar use veggie oil. Trust me on this, it makes everything more...slimy. Second, leave a little in reserve. I always start out with 2 cups and if by the time that cooks out the rice isn't done, I add the remaining 1/2 cup to finish it off. Thirdly, if you're feeling adventurous, divide the liquid into both water and chicken broth (or bouillon-made broth). Last time I made Jambalaya, I used 1 cup water plus 1 cup chicken broth and it worked really well. It doesn't change the flavor much, but it does add a bit more richness to the overall character of the dish.
6. Also speaking of liquid, let the majority or all of the liquid cook out of the dish. Jambalaya is a rice dish, not a soup. The dryer the end product, the better. I usually cook it until there the rice barely glistens so it isn't quite bone-dry. If you move the rice so you can see the bottom of the dutch oven and there is liquid covering the bottom, there's probably too much. If you stir and there is just a few little puddles here and there, it's okay.
7. Despite the temptation, do not add your own spices! Whatever brand you buy, the corporation and their highly trained chefs spent many hours and dollars making and testing and trashing and rethinking and retesting (and so on) their spice mix to fit what they thought of Jambalaya. They have got their mix so their spices blend as best as they can so that it is not a huge clash of flavors or a fire in your mouth. Adding your own spices to this can easily ruin this well balanced mix so it is best to leave spicing to the individual after they have served themselves and not in the pot. If you are cooking just for you or you feel confident in your spicing ability, my advice is to cook it and taste it before you adjust anything.
8. Lastly, experiment! If you're not too fond of a mix, try a different one; vary the types of sausage you use; try different meats; change the ratio of water-to-chicken broth for your liquid; cook it longer or shorter; use a different pot; actually follow all of the box's instructions... The more you try the better it will be for you. If you don't experiment you can't find out what you like more or what you hate so it will always be the same as it was before. As one of my favorite cartoon characters use to say, "It's time to take chances, make mistakes, and get messy!"