A centerpiece of Louisiana Creole Cuisine, Jambalaya is a rich stew of crab, shrimp, duck, chicken, pork, beef, and vegetables in various combinations. For this recipe, I used smoked sausage, smoked ham, bacon, shrimp and vegetables.
It is said that this Creole dish was an attempt by the Spaniards to make paella in the New World. And as they did not have saffron available, due to high import costs; They replaced the saffron with tomatoes. And despite this change in ingredients; They made an equally tasty dish; the delicious Jambalaya.
And for those who prefer vegetables instead of meat. There is the vegetarian Jambalaya. It only substitutes assorted cooked beans, for the shrimp and the meat. And use vegetable broth instead of chicken broth.