Jambalaya shows both sides of Creole and Cajun influences

Jambalaya is the tru melting pot of the cultural influences that make up Louiisanaa' cosmopolitan cuisine. Yes it has the two you cited, but a few more also. It has a bit of the Meditarannean influence derived from the Spaniards and French era of colonization. For the Spanish look no farther than Paella, for the French, look at the region of Provence, and the region between Nice and the Pyrennees of France and that cuisine. That is just a starting point for the other cultural inputs. Another to consider is the Islenos culture.

Exactly. The article mentions paella multiple times, pointing out that Gonzales, the self-appointed jambalaya capital is close to the colonial-era Isleño (Canary Island) settlement of Galveztown.

Oddly, both recipes she posted (outside of the blackeyed pea jambalaya, which really isn't) contained tomatoes. :yack

Why do a piece on brown versus tomato jambalaya and post two tomato recipes and no brown?

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Why do a piece on brown versus tomato jambalaya and post two tomato recipes and no brown?

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I noticed that when I went back and read through the recipes. I agree with you. Should have included a brown.

And red

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And red

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And so it begins

Once you go brown, you never go back...

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Winkface

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I like the way you think .
As many functions, tailgates, and families I've been around in S. LA I had never even heard of putting tomatoes in to a jambalaya until I visited NOLA and was served it at a restaurant when I was about 16. I just thought some dumb chef tried to get cute in the kitchen and messed up a perfectly good jamb. I didn't know there was a whole city full of idiots doing this.

The second photo looks more appealing if you are a lover of jambalaya. I think it's just okay brown. Don't care for red at all.

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I like the way you think

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I didn't know there was a whole city full of idiots doing this.

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