I live in Louisiana & have been making jambalaya for years. ?

Usually i'll start out are recipe using chicken broth. If i am using broth from the store - I used half veggie and half chicken.

I miss me some rice dressing in the worst way! I can make that if I want to take the time but you can't get good boudin or cracklins outside of Louisiana. I know it's all bad for you - but it is so good!

I like using shrimp stock from shell in wild shrimp when I make shrimp creole, and it gives the dish an amazing authentic flavor. Sorry not exactly what you were looking for, but try it!

I like to use both, gives it so much flavor. Also andouille sausage, large fresh shrimps and large chicken pieces to soak it all up. Fresh herbs make a huge difference too,