I cooked the rice separately (UB's) with a can of chicken stock, ~5 cups of water and 2 cups of Jambalaya juice (it called for ~9 cups of liquid to cook the whole box).
The only parts I slightly deviated from was doubling the garlic (of course...that's just me) and adding ~50% more parsley (I chopped what I thought was about right but ended up with a little more than was called for). Also, I pan-fried the chicken slightly to kind of seal some of the rub in. I'm not sure exactly how much Zatarain's I ended up using, basically the rub, 3 heaping TBSPs for the veggies and 3 more for the finish. It ended up being absolutely perfect for my taste, slightly spicy for my lover's. Oh, and the tri-color peppers you recommended for extra credit.
Super tasty. Thanks again.
