Chicken and sausage jambalaya is a Louisiana one-pot rice dish in which browned poultry, smoked sausage, aromatic vegetables, stock, and seasonings cook together before the rice absorbs the pot’s accumulated flavor.
Cajun jambalaya is generally a brown, tomato-free rice dish whose color and flavor come from deeply browned meat and rendered fat. Creole jambalaya usually contains tomatoes and is especially associated with New Orleans and southeastern Louisiana, but regional and family traditions frequently overlap.
Jambalaya is a Louisiana one-pot rice dish made with meat, seafood, aromatic vegetables, stock, and seasonings. Brown jambalaya develops its color from browned meat and rendered fat, while red jambalaya includes tomatoes or tomato paste.