I cant get andouille so not being cajun I stick in a pepperami or two.
Not fond of sea food either, so I just use chicken and bacon (smoked for preference) and just about anything else I can get hold of or whatever is left in fridge or larder.
I often make a veggie concoction for visitors of that persuasion, and bung lots of nuts & fruits (cranberries, raisins, diced dried apricots etc.)
Goes down a treat, but dare not call it Jambalaya.
(But merely hint at it to uninformed locals in UK) ;-)