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A mixture of searches on "etouffee," "gumbo," and related terms, coupled with a quick dip into Yahoo!'s Cajun category, tempted us with delectable hints about these dishes. From all this mouth-watering research, we concluded the difference between the two may be as subtle and varied as the many spices in Cajun cooking itself. "Etouffee" comes from the French word for smother, stew, or braise. Seafood is smothered in a tangy tomato-based sauce. "Gumbo" is a corruption of the African
name for okra, one of the vegetables used as a thickening ingredient in gumbo. The fundamental difference between the two is that etouffee is always served as an entrée, while gumbo is classified as a soup. Of course, a soup can be a main dish too, especially when it's as hearty as a traditional gumbo. Both dishes can be served over rice, and both can have a thick broth or a stew-like consistency, though gumbo is typically more liquid. Etouffees are commonly made of seafood -- usually just one type at a time, such as a crawfish
etouffee. Gumbos may contain seafood, poultry, and other meats, often with several varieties mixed in. Chicken and andouille sausage gumbo is a classic combination. Like most Cajun recipes, etouffee and gumbo start with a roux, a mixture of flour and fat that is slowly cooked until it browns. Many gumbo recipes call for a dark roux that has been carefully browned to a peanut-butter color. This gives the gumbo a smoky, nutty flavor. Etouffees tend to use a light roux made with butter, which adds richness to the dish.
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