I'm currently fascinated by the food of the American Deep South, with its Creole, Cajun, French and Spanish influences. Jambalaya is the Deep South's version of Spanish Paella. There are many different variations, and local recipes, but the general rule of thumb is that Creole jambalaya includes tomatoes, but Cajun jambalaya doesn't.
Here's The Greasy Spoon's Creole version. I've included smoked paprika, cayenne, and Tabasco for added spice, but I'm aware that not all jambalayas include hot ingredients, so I'll leave it up to you.
First, I cook some chicken pieces, and smoked sausage in olive oil, until brown. Next, I add some chopped garlic, some chopped tomatoes, and the "Holy Trinity" of chopped onions, green bell peppers, and sliced celery to the pot. Sprinkle them with smoked paprika as they cook. Throw in a handful of rice (I use Uncle Ben's Long Grain), and pour in some fish or chicken stock.
Season with salt, Cayenne Pepper, and a dash of Tabasco. Let the jambalaya simmer away for about 45 minutes. Towards the end of the cooking, stir in some pre-cooked prawns (i.e. pink). If you want to use uncooked prawns (i.e. brown), you will need to cook them at the very beginning along with the chicken and the sausage. Serve in a bowl, and eat with a spoon.