What is your favorite version of Jambalaya?

Mine.  It was someone's recipe, and adjusted it to be more better.

Jambalaya? Is that like an African song?

During the presidency of Gerald Ford, I was working in Carville Louisiana, consulting with the National Leprosarium. I met a genial guy named Vincent Comeau whose side gig was selling Jumbalia from a huge cast iron pot. He was kind enough to share his recipe and I still use it. I believe that Jumbalia is a Cajun interpretation of paella. They didn't have saffron, so they produced yellow rice by letting fund from sausage form on the bottom of a pan, then deglazing it with onion to add a yellow hue to the dish. As a people, Cajuns are adaptable to using available meats to construct Jumbalia. I joined the Christmas lunch of the State Central Accounting unit and the entree was Jumbilia with rabbit, squirrel, and andouille.. It was, of course, wonderful.