Jambalaya—Paella’s First Cousin

Paella and jambalaya have a lot in common: both are simmered together in a single pot with rice, vegetables, sausage, chicken or meat, seafood, and stock. While saffron imparts the characteristic yellow color to the Spanish dish, tomatoes give the Creole version its red tone. The Cajun version typically includes browned meat without tomatoes.

Anne Semmes is a Baton Rouge native. Her version of jambalaya combines the “usual suspects”: chicken, shrimp, andouille sausa