I'm a start from scratch snob on jambalaya & gumbo, but that pan in the 2nd photo does appear to be full of goodness.
The only reason I don't know how is because I'm satisfied with box. I could look it up and start with rice and spices, and it would probably be noticeably better.
Maybe next time, if I assemble the goods the day before.
The other factor is - when I spice from scratch, I'm heavy handed, and I end up blinding the locals with scorching heat, thinking its okay. Because for me, its okay. So if other people are eating it, its often better to work from a box, then just give it a little extra pizazz.