BTW, here’s a nice Cajun brown jambalaya recipe. Have a nice stroll through that website. It has served me well for … oh … at least a decade. I want to say closer to twenty years, though. (ETA: Yeah, it looks like the domain has existed since 1997, and I’m pretty sure I’ve been cooking from it since c. 2000/2001.)
Donald Link’s book “Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana” is also a nice resource. He writes: “In my opinion, there are two types of jambalaya – Cajun and Creole. The main difference is that, in the Creole version, the rice is cooked in a tomatoey sauce, and the reipce might include shrimp along with the meat and sausage. The Cajun approach is simpler and more rustic. I prefer the way the chicken and sausage flavor blend into the rice, creating a dish with a robusty meat flavor.”
So, yeah, no tomatoes required, and no seafood required.