Jambalaya and a crawfish pie and file' gumbo

This is it my "signature" dish, my Portobello Jambalaya, photographed prior to raw prawns and rice being added.
It contains chicken (most time I also put in pork) chorizo sausage, prawns (I also like to put shellfish in), but what I like the most is you can put anything in you want and spice it with cayenne pepper, and wash it down with some Australian Riesling (or Alsace riesling), some crusty bread.
When my boys were young they loved it (they still do) and used to come back from having dinner at friends complaining that the food was "to bland", now where's my shotgun BOY!!!!.