What ingredient gives Creole jambalaya its red color?

Tomatoes give Creole jambalaya its characteristic red color. This version is often called “red jambalaya,” distinguishing it from the tomato-free brown jambalaya associated with Cajun cooking.

In Creole jambalaya, tomatoes or tomato sauce are cooked with the traditional Louisiana “holy trinity” of onion, celery, and bell pepper. Meat such as chicken and andouille sausage is browned first, while seafood may be added later. Rice and stock then simmer in the same pot, allowing the tomato-rich cooking liquid to color and flavor the grains.

The difference between Creole and Cajun jambalaya is regional rather than absolute. New Orleans-style Creole jambalaya commonly includes tomatoes, while Acadiana-style Cajun jambalaya usually gets its brown color from browned meat, vegetables, and the fond—caramelized bits left on the bottom of the pot.

Cayenne and paprika can make jambalaya taste spicier or deepen its color, and tomato paste may intensify the red hue, but they are not the defining ingredient in the classic distinction. The canonical answer is tomatoes.