If you’ve been following me for a while, you know I love Cajun food. While Creole has its own culinary heritage, it is of similar African, French, Spanish, and Jamaican roots and flavors. Creole jambalaya differs from Cajun by the addition of tomatoes; I did still use the Cajun step of browning the meat first (because, well, why wouldn’t you?) Finishing in the oven ensures even heating so the bottom doesn’t burn and the rice doesn’t get mushy. This recipe makes a mess o’ jambalaya for a big ol’ crowd, but you can certainly half it for a smaller crew.

• 1 lb smoked sausage (or andouille if you can find it), sliced
• 1 lb boneless chicken, cut into bite-sized pieces
• 1 lb shrimp, peeled, deveined, & tail off (fresh or thawed)
• 32 oz chicken or vegetable broth
• 1 small can crushed tomatoes [or salsa!]
• 2 cups jasmine rice
• 1…