A question for those of you who put tomatoes in jambalaya

I don't use tomatoes in jambalaya, but in dishes that I do use them, I like the Hunt's fire roasted.

I was thinking along those lines. Maybe just a can of diced tomatoes.

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Just try some hot sauce.

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I'm not looking to add heat. I was just wondering what the tomatoes added.

I use rotel. They cook completely away.

i use rotels for the heat. when i'm done you dont see any red in my stuff. you would never know i cooked with them.

Smart man

I use rotel as well when i make a shrimp and sausage jambalaya. My wifes MawMaw use to make a jambalaya with butter beans, chicken and fresh sausage. She put a small can of crused tomatoes in it.

I see you went without the toms. If you ever do decide to use it...... brown it down with your onions.

Shrimp jambalaya it's a must IMO, and I prefer Romas.


I also like a little in a pork jambalaya as well to cut the fat and bring out flavors. If not, then I add a little vinegar or vinegar based hot sauce for the same reasoning. It's what makes flavors stand out rather than meld together and become indistinguishable.

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next you will want to put them in gumbo.

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You know, if you trace the roots of jambalaya back to its parent paella, tomatoes as an ingredient is almost a no brainer. I'm not saying it's a rule or anything, but it's far from strange to see tomatoes in jambalaya.