If there’s one quintessential dish that represents Louisiana, it’s jambalaya. While there are two main versions of this one-pot meal, Creole and Cajun, each style serves up variations that are the epitome of comfort food. Creole (or red) jambalaya is most associated with New Orleans and includes a hearty amount of tomatoes, while Cajun (or brown) jambalaya is famous around the state and omits tomatoes. Jambalaya is an easy-to-make dish full of tender rice and various proteins like juicy chicken, fresh seafood and smoked sausage. With deep, rich flavors and savory Southern charm, these jambalaya recipes highlight the colorful culture and cuisine of the Bayou State.