Need some help from a Louisiana Man. I am making Jambalaya tonight. I am working with a cook book recipe. Never having been to Louisiana to sample the real Cajun cooking...I just wanted to run this past you to see if you had any suggestions...

I am using a combination of diced chicken breast, andouille (not sure of the spelling)  sausage, sea scallops, bacon and shrimp/crayfish (depending upon whether crayfish is available).

Sauce is Tomato sauce, cajun spices, diced onion, garlic, oregano,green peppers and cayenne peppers mixed with Louisiana hot sauce.

Rice is cooked in chicken stock, and mixed with the meats and sauce when done.

Is there anything that should be added to this? Would habanero peppers be better to use than cayennes?

Thanks,  Kevin