Please note that the recipe calls for a Creole tomato sauce (recipe follows). You will need to make that first (prior to starting the jambalaya). This is considered a Creole-Italian jambalaya because it includes tomatoes and Italian herbs. To the north & west of New Orleans, in Cajun country, one would not see those ingredients included (Cajun jambalaya is always brown and typically includes spicier ingredients). This is a source of endless and contentious debate in Louisiana… which version is authentic?
The Creole Tomato Sauce is difficult to make in small quantities. You can make the whole amount and freeze the remainder for other uses, such as pasta dishes or to toss with grilled or sauteed seafood.