This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are increasingly available these days, it may be difficult to find the sausages and tasso locally. Don’t forgo this recipe, though, because there are widely available substitutes (see the ingredient list below). Just don’t use breakfast or Italian sausage-their sage and fennel flavors have no place in jambalaya. The Creole seasoning is all-purpose, so both Cajun and Creole cooks use it.