Talk:Étouffée

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just wanted to say that etoufee and gumbo are virtually nothing alike. gumbo is a thick soup or stew, whereas etoufee has a consistency similar to Indian curry dishes. while both are made with the trinity and a roux and served with rice, so is just about every traditional Cajun dish. the seasoning, consistency, and typical ingredients are vastly different, as mentioned in the article. to explain etoufee by comparing it to gumbo is like basing a whole article about Chicken Tikka Masala around it's similarities or differences to chicken noodle soup. i'm not going to edit now because it would involve a complete rewrite, but i just wanted to throw that out there in case someone more ambitious who knows enough about Louisiana cuisine wanted to do that.

Agreed, this entry needs a lot of updating. There are two promonent types of food in Louisiana: Cajun (developed by the Cajun-French who settled most of southern Louisiana) and Creole (developed by a mix of French and Spanish influences in the immediate New Orleans area.) Most non-Louisianaians incorrectly associate Cajun food with New Orleans.

The primary difference is Creole uses a lot of tomatoes and Cajun uses almost none. Etouffee is a Cajun sauce made with roux, the trinity, and meat (typically crawfish) and served over rice (and no tomatoes). It should not be compaired to Gumbo.

The current entry more closely describes Seafood Creole which is a Creole dish (duh) and is very similar to etouffee, but with tomatoes.