I know many think of chili when it gets cool outside, but my south LA roots make me think of JAMBALAYA!!

yes sirrrr

Best thing about jambalaya. LEFTOVERS!!!!

Made a batch tonight!

without doing some box mix. What is the recipe and technique?

Heavy cast iron skillet
boneless chicken breast 1" cubes browned set aside.
Andouille sausage sliced browned in some olive oil. add 1 onion diced, 4 stalks celery diced, 1/2 red bell pepper diced, crushed garlic, couple bay leaves, season with creole or Cajun seasoning. sauté 15 minutes.
transfer to a large oven safe baking dish
2 1/2 cups of rice. 2 cups chicken stock, 2 cups water, 1 cup white wine, 1 cup v8 juice, juice half a lemon, couple dashes soy sauce, couple dashes worchestshire, couple dashes crystal hot sauce, couple tbls butter, freshed cracked pepper. add chicken. Seal with foil and lid. Bake for 45 minutes at 400 degrees. Add the shrimp and 1/2 water if needed. Replace lid and bake 10 minutes. Let it sit for 10-15 minutes before serving.
The trick to keeping the rice separated is using Zatarains parboiled long grain rice.

nice...

Thanks. Will try!