# Jambalaya recipe **URL:** \ **Category:** Cafe Society\ **Created:** [February 21, 2020, 6:23pm UTC](https://boards.straightdope.com/t/jambalaya-recipe/848318 "2020-02-21T18:23:02Z")\ **Posts on this page:** 1\ **Showing post:** 16
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 21, 2020, 11:03pm UTC](https://boards.straightdope.com/t/jambalaya-recipe/848318/16 "2020-02-21T23:03:38Z")
> [@Ukulele\_Ike](#): > > Zat right? I always though the Cajun cuisine was WAY into tomatoes. > > Come to think of it, I don’t remember ever making jambalaya without tomato. Tomato is one of the few ingredients separating jambalaya from dirty rice. > > (Jambalaya: chicken and sausage. Dirty rice: chicken gizzards and ground pork.) BTW, [here’s a nice Cajun brown jambalaya recipe](https://www.gumbopages.com/food/jambalaya-gautreau.html). 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. --- _[View the full topic](https://boards.straightdope.com/t/jambalaya-recipe/848318)._