I prefer the Creole jambalaya because I like the tomatoes. I also think they work better for a Crock-Pot because the tomatoes help keep everything moist.
I made some Cajun jambalaya recently and didn't use the tomatoes, and it was kind of dry. It was good, but I'd have liked a little more moisture in it. I should have taken it off the heat the second the rice was cooked, but I left it on another couple of minutes. A can of tomatoes would have ensured it didn't dry out.
This version was chicken, because that's what I had in the freezer, but my favorite is with shrimp.