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Rich in heritage, gumbo is like the melting-pot of Louisiana cooking and is often confused with jambalaya and étouffée. They all contain similar ingredients, but the textures and flavors vary a bit.
What’s the difference?
Think of Jambalaya as like the paella of New Orleans. It consists of meat, veggies and rice thickly combined, while gumbo on the other hand contains veggies and seafood or other meat served as soup with rice on the side. Étouffée is usually made with a shellfish like shrimp or crawfish submerged in a thick sauce.