Creole Jambalaya

hwicker
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Creole Jambalaya
Creole Jambalaya

A South Louisiana staple rice dish, jambalaya has two very basic iterations, Cajun or Creole. Creole jambalaya would typically have tomatoes and seafood whereas Cajun would have andouille sausage and tasso (very spicy smoked ham). Usually both would have chicken. Both rely on the foundation of the Holy Trinity of aromatics: onion, celery and bell pepper. Both have plenty of garlic! There is a very clear connection to Spanish Paella as well.
With the advent of the I-10 superhighway and Cajun cooking shows on PBS, the lines between Creole and Cajun cooking became forever blurred. In my version I use Tasso, andouille, chicken, crawfish (or sometimes shrimp), and Italian crushed tomatoes.

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Taken on: May 4, 2022
Sets appears in:   • MY CUISINE   
Groups appears in:   • !Flickr Food & Cuisine Around the world *none food pics will be    • Aesthetics of Food    more » • South Louisiana Foods    • .Southern Photographers - Southern Images    • A Food Photography Experience!    • Louisiana Culture    • A Closer Look at Food    • Awesome Food and Drink Photos!    • Bayou Foodies    • Food and Beverage Service    « less
Camera: LEICA CAMERA AG LEICA SL2, f/4.5, 1 sec, 75mm, ISO 100 (more info) (hide info)
Camera: LEICA CAMERA AG LEICA SL2
Lens: Leica APO-Summicron-SL 2/75 ASPH
Aperture: f/4.5
Exposure Time: 1
Focal Length: 75mm
ISO: 100
Exposure Bias: 0 EV
Flash: Off, Did not fire
Exposure Program: Aperture-priority AE
Exposure Mode: Auto
Metering Mode: Multi-segment
White Balance: Auto
Color Space: Uncalibrated
Software: Capture One 22 Macintosh
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