We love jambalaya (although, I prefer gumbos and etouffees if we're going this route). We live in the Houston area with lots of Louisiana transplants in our friend groups. It's also a pretty easy drive to get to spots like Lake Charles, Lafayette, Baton Rouge, New Orleans, etc. We also have a lot of restaurants around here that serve at least two varieties of jambalaya. My husband typically makes chicken and sausage jambalaya if we have it at home, but I'll sometimes opt for a seafood mix (crab and crawfish are common in addition to shrimp...occasionally catfish) if we're going out to eat.
I see some comments about spice and heat, but I don't normally think of jambalaya as a spicy dish unless someone is heavy handed with the heat or you get a spicier brand of andouille (or someone's homemade is hot). It most definitely can be made with some heat, but you're more likely to find that with people's personal recipes. They may also just keep some hot sauce handy so you can spice it up to your liking. That alone can be my make or break. Crystal is my go-to hot sauce, but I cannot stand Tabasco. I've also found that it's a lot easier to make a successful jambalaya. One little thing goes sideways with your gumbo and it's suddenly a wreck.