As previously mentioned, I used to work under a boss with Creole ancestry. I have always enjoyed Creole and Cajun cuisine and I asked him if he had any great recipes to share. He directed me to a couple of excellent cookbooks and gave me his family recipe for Jambalaya. One of the cookbooks he recommended is small little paperback called Cajun Cooking by Confident Cooking. This cookbook assumes you keep chopped Cajun vegetables, roux and a homemade Cajun spice mix on hand. So, I tried to adapt the recipe for those of us that don't cook Cajun food frequently enough to keep such things readily available. Also, this recipe calls for file powder. If you do not live close to Louisiana, this may be a difficult spice to find. I found it at a specialty grocery store. This ingredient can be omitted, if necessary.