Tiger
02-23-2010, 06:07 PM
I have recently been thinking a lot about Paellla. I have enjoyed it several times and always noticed the similarity to Jambalaya. After some research i figured out that Jambalaya came from when the spanish occupied new orleans and the creoles in Nola adapted it. I know the creole jambalaya uses tomato which I am not a fan of but the Cajun does not. I want to do a more authentic cajun paella. I was thinking crawfish, crabs, oysters, etc and using saffron. Anybody have any ideas or suggestion for this spanish style louisiana dish before i screw it up and waste a ton of expensive seafood? I plan on doing it in my cast iron pot.