Jambalaya originated in Louisiana and is a staple in both Cajun and Creole cooking. The dish has roots in Spanish and French cuisines, particularly influenced by paella and various Provencal stews. It was an effort to make paella in the New World where saffron was not readily available. Tomatoes were used in Creole jambalaya as a substitute, whereas Cajun jambalaya does not traditionally include tomatoes. It is a one-pot dish that combines rice with a variety of ingredients like meat, seafood, and vegetables, along with a host of flavorful spices.