1. Parcook the rice: place 1.25 cups (300mL) of the chicken stock in a pot and start bringing it to a boil as you proceed with preparing the meat and vegetables; once it comes to a boil add the rice.  Keep covered over a low heat for 10 minutes, then remove from heat and set aside; add to jambalaya pot in step 7.

2. In a medium pot (2.5-3 quarts/liters), saute the onions, peppers, and celery in oil until onions begin to turn transparent.  Once it's nearly done, add the tomato paste and garlic and let it brown a little. 

3. Once the vegetables are translucent and the tomato paste achives a red mahogany color, deglaze the pan with the about 1/4 cup of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sauteed vegetables, paste, and stock are combined thoroughly. It should be fairly thick.

4. Add all the remaining ingredients except the meat. Cook over low-medium heat for about 10 minutes. 

5. While that simmers, in a skillet brown and season the meat (I suggest using a Cajun seasoning, or a mix of salt, pepper, and red pepper).  Don't brown if using leftover cooked meat, but you still might want to season it. Cut the meat into bite-size pieces.

6. Add the meat and/or seafood and the rest of the stock to the pot with the vegetables; check seasonings.  Let the mixture come to a simmer, and stir in the rice; combine thoroughly. Cover and cook on low until the rice has absorbed all the liquid and is cooked through, about 20 minutes.

7. After the rice is cooked through, take the lid off; stir frequently for about 5 minutes. When the jambalaya has thickened up a bit and has reached the right consistency, it's done.

8. Serve with salad and French bread.