An Old fashioned jambalaya recipe. I use a local hot sausage for this recipe but if you don't have any handy, any spicy pork sausage will work, I used to use chorizo when I was not in Louisiana, it works pretty good. You can also use any kind of left over meat if you like. I use chicken but have also used pork and it works fine. Use any kind of broth you like, I prefer chicken. Remember that white rice is cool but par boiled rice is a lot more forgiving. The key to a good Jambalaya is LEAVE IT ALONE, once you put the lid on let it cook for at least 30 min before you check on it.