re: Jambalaya pictures

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With how fragile some seasonings are, I wonder how beneficial it is to do this if you're going to expose it to browning temps.

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Not every flavoring is "fragile"....in fact, many are oil-soluble and benefit from toasting, then infusing the fatty/oily components of a dish. Dry-toasting and oil-frying spices are the first steps of many Indian & SE Asian dishes.

I wouldn't brown/toast fresh, soft-leaf herbs like parsley or basil. But I routinely roast/toast cumin, coriander, bay leaf, chili powder & whole chiles, etc.