Étouffée tends to highlight shellfish like shrimp in a roux-based sauce, while gumbo features a wider range of ingredients ..

Add garlic and sauté until fragrant but not colored, about 30 seconds. Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and ...

the details of this gumbo are all dialed in, probably because Brennan’s has been making it for years. And even though the ...

But in New Orleans, it’s gumbo season, shrimp stew season and ... Ther’s chicken, shrimp, crawfish, or creole, which is tomato-based. Etouffee is not to be confused with shrimp creole.

The menu includes seafood gumbo, Acme poopa, a butter bean plate and red beans ... Some of the seafood specialties on The ...