What is the difference between gumbo and etouffee

Paris Hilton. Food Reviews. Now You Know. Customize Select the topics that interest you:. Healthy Living. Love and Sex. Pop Culture. The flavor of the dish has its origins in many cultures.

White rice : Long grain is traditional, but short grain white rice also works. Okra: Fresh or frozen; we will use this to help thicken the jambalaya. Gumbo is a thick stew that is served with rice, separately -- and Jambalaya is a stew that is cooked with rice. Both of these dishes can have the same dishes, spices, and vegetables -- but you'll easily see the difference because of the rice.

The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. This type of recipe is simply meat "smothered" in a rich sauce made by starting with a roux, which is a mixture of fat and flour cooked together until the flour turns brown.

Most are fairly spicy, so adjust the amount used in this recipe to your taste. Shrimp etouffee has a more gravy-like sauce thicker compared to the thinner sauce in shrimp creole. Shrimp creole often adds tomatoes as its base while etouffee uses a roux for its base. Generally, shrimp etouffee is a lot spicier than shrimp creole. Etouffee Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about minutes.

Add the onion, celery, and peppers to the roux and cook until tender, about minutes. Add the garlic and thyme and cook for a minute. Bisque is more of a soup while etouffee is more like the consistency of a stew or thick sauce.

Third, where you from, you? On the surface, the simplest way to discern between the two is think of Creole as city food and people , and Cajun as country food and people. Creole historically refers to the descendants of the French and later, Spanish colonial settlers of New Orleans. There is no reason you can't just eat an andouille sausage : A link served on a bun with green peppers, minced celery, onions and Creole mustard would be damn good — Cajun hot dog!

But it is typically tossed into other dishes, like gumbo or jambalaya. There is basmati rice , arborio and wild rice. I'm a professional political hack who loves the outdoors and loves to cook and loves to cook outdoors. I also love Colleen. The Taste Place is a food blog published by husband and wife Jeff and Colleen Greene -- serving up recipes, reviews, tips, techniques, and experiences since April The … Read more Share this:.

Raw materials for shrimp etouffee. Flour added to Holy Trinity to create the roux. Add the rest of the seasoning. Adding the seafood stock to the roux.