Creole-Cajun Jambalaya

Preparation info

  • Serves

    twelve to eighteen

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

As with many Louisiana dishes, jambalaya has distinctive Creole and Cajun versions. Creole jambalaya is reddish, a color it gets from tomatoes. Cajun jambalaya never includes tomatoes and is brown. Creole jambalaya almost always contains shrimp. Cajun jambalaya always has smoked sausage or tasso. Instead of stepping into the endless “which jambalaya is better” debate, I present here my favorite version. It has elements of both styles, with oysters providing a unique flavor. I don’t include