Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron & other need ingredients were not readily available due to import costs. Tomatoes became the substitute for the saffron. You won’t find a jambalaya like this in Louisiana. This is our unique variation & has been a TBR staple for years. An old cook of ours ran it as a special one day & everyone told us to add it to the menu. It’s been on there ever since!
Tools needed
Stock Pot, Knife, Cutting Board, Bowl, Strainer, Parchment Paper, Wooden Spoon
