gumbo or etouffee ?

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

He don't know no better, wolfdog. Cut him some slack, you can't expect some poor yankee to know anything about good eating do you?

...yeah they do have them fish "boils" gonna go up to them nationals on day and offer some free southern cooking to all them poor yankees 🤣

Please don't do that. We'll have them yanks sneaking down here begging for more.

And if it don't have file` it aint gumbo

It's on the table help yourself when I make pot.

Egh.... File I over rated imo

… gumbo is good anytime…we made a big pot with leftover smoked chicken and sausage

… roux .. trinity… then a bunch of meat lol

Some "Yankees" that have lived down yonder know how to make excellent Etouffee. . . I prefer a mess of these vs shrimp, but have done both ways :-)

some nice looking crawfish:



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That looks like coon bait.

You know there's no money in trapping coon so a guy has to eat something!

love me some crawfish etouffee . I remember once in Biloxi , the wife wanted beignets and coffee . So we toured around and found a place known for their beignets.
I noticed crawfish etouffee on the lunch menu and asked our waitress if it was too early for etouffee. She smiled and said " oh honey , it's never too early for etoufee"

Gumbo first then etoufee. Next day reverse it!!

Both equally

crawfish etouffee over fried redfish with a bowl of gumbo! Why choose one is my question!