Jambalya

Creole Jambalaya originates from the French Quarter of New Orleans, in the original European city sector. It was an attempt by the Spanish to make Paella in the New World, where saffron was not as readily available due to import costs. Tomatoes became the substitute for saffron. As time went on, French influence in New Orleans and spices from the Caribbean changed this New World paella into a unique dish. In modern day Louisiana, this dish has evolved along a variety of different lines. Creole Jambalaya, or red Jambalaya as known to Cajuns, is found primarily in and around New Orleans, where it is simply known as "Jambalaya." Creole Jambalaya includes tomatoes, whereas Cajun Jambalaya does not.