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Choices of protein, as well as specific seasonings, sauces or cooking methods vary between recipes, but jambalaya falls under two main categories: It is either “brown” or “red,” shorthand-speak for Cajun or Creole, respectively, and this “Creole-Cajun divide” centers around the tomato — the beautiful Creole tomato, a hallmark of so many Creole dishes.

The vinaigrette on the Joint’s salad is deepened with smoked Creole tomato.

Today, Congaree and Penn’s online shop also sells white rice, brown rice and both white- and purple-rice grits, along with other Southern products such as pecan oil and Creole tomato jelly.

“New Orleanians live and breathe festivals—like Jazz Fest, and even Creole Tomato Fest,” says native Stephen Schmitz.