Kevin, 
There isn't anything that is much better than good jambalaya. The biggest thing I have found is you really have to caramelize your onions well when you start out, and you need to brown your chicken and sausage good.  You also need to make sure you use good rice.
I've made a couple of dozen jambalaya concoctions over the years, all of which have turned out great.  Like chili or vegetable soup, it is a dish that is best made in a large quantity.
I find I'm better if doing two-four servings to make gumbo.  But I am not Acadian, so it may be that I just don't know how to do a small batch of jambalaya.