re: Creole v. Cajun Jambalaya

I always preferred creole to cajun Jambalaya as well, but Cajun is better to do for large batches and tailgates and such. Creole gets too soggy in large batches after sitting.

No tomato products in Jambalaya, Gumbo, or Etouffee at my house.

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have always preferred Creole Jambalaya. I like the flavor and the sauciness of it. Regular Cajun jambalaya, while tasty, just reminds me of dirty rice. Having said that, I made a Creole jambalaya last night, and wow. My s/o is from St. Louis, and he absolutely loved it.

So why is Creole jambalaya looked down upon by people outside of NOLA? Is it only a NOLA dish

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I like the cajun brown style because I simply don't like the taste of the creole style. To each his own. If you liked what you cooked then just keep doing it and getting better at it.

Cajun for me

Cajun all the way

My dad was Chauvi

When he made jambalaya it was Shrimp and Saltmeat unless it was Lent then it was just shrimp. Always put a can of rotel in it with a small can of tomatoes.

My mom is from Vacherie. Hers was always chicken and sausage. Never any tomatoes in it.

They cooked them basically same way. My dad would add the rotel and brown it down with the trinity. Then when that was browned he would add his tomato sauce, then shrimp, then the stock.

I ate 2 plates and enjoyed both of them. To this days I make a red shrimp jambalaya and sometimes I make a brown. It all depends on what the kids want.

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- I don't care for celery in anything I cook.

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wtf