What do you prefer?

Never had either

Hard call but gumbo by a very slim margin.

Gumbo in cooler weather, etouffee anytime.

You haven't lived.

Love a good gumbo, but oh ya etouffee hands down

etouffee most of the time but good gumbo on cold winter day.

Both !

Really like both, but crayfish etouffee is my favorite. Eric

IDK ...... You may be right .......but I think I seen some rice in there somewhere ...

Gumbo you spoon into a bowl, add a scoop of rice.
Etoufee you put a scoop of rice on a plate, spoon etoufee over the rice.

Unless you're a Louisiana native and then you might do potato salad with your gumbo. Yes, that's a thing.

But I would never put etoufee over potatoes.

This gumbo is made w/blue crab stock and shrimp. You could make it with whatever. I prefer andouille sausage in it with a seafood. I have had it several different ways with different proteins : duck,chicken,scrimp,crawfish,sausage

This etouffee was made with crawfish which have a slightly stronger flavor that shrimp. The etouffee has a very different flavor even with the same seafood than gumbo. IMO.

X2!

I make a farmyard gumbo with chicken, ham or tasso and sausage since the missus doesn't care for seafood or fish based stocks. My seafood gumbo has seafood stock shrimp, crab and sausage sometimes oysters. Both usually have okra. Occasionally I get a wild hair and do up a catfish gumbo with just catfish.

I've made etoufee with both shrimp and crawfish. Much prefer crawfish. I've been tempted to give catfish a try.

Both with and without tomato on all of it. I tend to like the ones with a little tomato paste. Not so much as to taste the tomato but it gives just a touch more to it.

And the difference is? they both look like stew to me.

Gumbo is a stew thickened with a roux base. You start your roux first, usually a dark roux taking a half hour or longer to cook, before adding the trinity.

Etoufee, literally means smothered, is more of a sauce or gravy. Usually start your trinity first, often in butter, before thickening with flour and simmered covered for a spell.

In both the seafood is usually added towards the end to avoid overcooking. Sturdier stuff like hamhocks go in earlier.

I love crawfish etouffee

Gumbo often has okra but not always, etoufee rarely if ever.

Thems fighting words