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I never use an actual recipe, but mine is something like this-

Basmati rice (just cause I like it best)

Chicken, andouille sausage and shrimp
can of good diced tomatoes
veggie stock
celery, onions, green pepper
handful of flour
S&P
cayenne
crushed red pepper
cumin
chili powder
poultry seasoning/herb blend
lots of thyme
splash of worcestershire

Saute veggies and meats in some olive oil and butter til tender. Add spices and flour and cook 1 minute or so. Add tomatoes and stock and stir. Add worcestershire and cook all for ten minutes at a simmer. Taste and adjust seasonings as desired. Add shrimp last and cook til just done and serve over rice.

My husband does it similarly in a pot, but cajun style (no tomatoes). Since we have medium-grain (Kokuho Rose) rice by default, we use that. :)

I'm with Cassaendra's husband above -- no tomatoes, please! Where I come from (central Louisiana), if you add tomatoes, it is a Creole, not a jambalaya.

Here's my Chicken and Sausage Jambalaya, with some hints at the bottom for changing it up:

One 3 to 4 pound hen cut into pieces (or use 2 lbs parts that you like, such as breasts or thighs only)
1 lb smoked sausage, sliced thin
1 to 2 yellow onions, chopped
1 green pepper, chopped
1 tablespoon minced garlic
3 cups long grain rice - uncooked
6 cups chicken stock
Tony Chachere’s Cajun Seasoning to taste (start with 1 tablespoon)

Boil chicken in water seasoned with salt, pepper, garlic powder, pieces of celery, onion, a bay leaf, etc., to make stock. Remove chicken when done; cool and debone. Strain stock.

Brown sliced sausage in big pot. Remove sausage; leave drippings and add a little olive oil. Add onions, bell pepper and garlic and fry until soft. Add sausage, chicken meat, rice and stock. Simmer at medium to low heat, uncovered, for about 15 minutes - turn rice over gently (don’t stir), scraping the bottom. Cover with tight-fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve.

Jambalaya is more tasty if highly seasoned, so don't forget the Tony’s. When adding seasoning, water should taste a little too salty, as rice absorbs considerable salt. Jambalaya can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added rice, onion, garlic, pepper and other seasonings. It’s a great dish to use leftover meats in, and it tastes even better a couple of days later. Serve with crackers or French bread and a salad.

Yield: 6 to 8 generous servings.