I firmly believe that gumbo should be all about the mahogany-colored roux, the herbs , trinity, and proteins, but NO TOMATOES. Jambalaya is tomato based. Period. Lots of gumbo recipes call for tomato products. How do you lean in this debate?
While this is not a traditional jambalaya recipe, it captures the ingredients and flavors —bell peppers, tomatoes, onions, sausage, shrimp, rice, and Creole seasoning. It’s just a chunkier, fresher, and easier take on on the classic.