This was a first attempt at making Jambalaya. Husband likes it and has ordered it when we eat out, but I had never tried making it. I wanted to try a recipe at least somewhat authentic. Emeril Lagasse seemed a chef who would know his way around jambalaya. This recipe appealed to me because you could control the spice with the the amount of hot sauce and cayenne pepper. I like some spice, but Husband likes more. I wanted to be able to eat it without blowing smoke out my ears. This recipe will definitely become part of the menu rotation.