Gumbo

What is the difference between Gumbo & Jambalaya?

I googled the age old question. This is basically what I learned from the answers that popped up:

Gumbo: Soupy, generally includes seafood, uses a dark roux, must have okra, Gumbo file powder's presence is welcomed, served w/rice or french bread
Jambalaya: Doesn't use a roux, usually includes andouille sausage, okra is optional, Gumbo file powder's presence is unwelcomed, rice is included in the cooking of the stew

What is the difference between Etouffe & Shrimp Creole?
I had to investigate these similar recipes.

Etouffe: Uses a light roux, notoriously made with crawfish, commonly made with shrimp
Shrimp Creole: Younger cousin to etouffe, doesn't use a roux, tomatoes & Tabasco are always present

Whichever 4 of these you decide to call, cook, or claim your own pot of Creole to be, doesn't really matter to your tastebuds. They are all delicious.

Some take more patience than others to make. The required patience to make each one, there lays in the length of time needed to darken your roux. What is roux? Roux is a mixture of fat & flour used as a thickener.

This has always confused me when making gumbo. To me, the point of having a darkened roux in gumbo is more for its flavor & color rather than for its lended thickness. Whatever the reason, I let it slide & just do as I'm told.

Over Med-Low heat
Cook 3Tbl veg oil w/4Tbl all purpose flour
For 30-40min.

This would be a great time to open & sip on a beer.

Beer or no beer. Do not leave the roux's side. Once you turn your back on it, it will turn its back on you & burn. So stay near to stir. This is prime time to gather round and prep the rest of the ingredients.

Chop
2 Onions
2 Stalks of Celery
2 Fat Green Onions' white parts (or 4 skinny)
3 Cloves of Garlic
1/2 Green Bell Pepper

Spices
2 Dried Bay Leaves
1teas Dried Thyme
1/2teas Salt
1/2teas Onion Powder
1/2teas Garlic Powder
1/4teas White Pepper (or 1/4teas Cayenne)
1/4teas Black Pepper

Flavorings
3oz Tomato Paste
2teas Better than Beef Bouillon
1teas Better than Chicken Bouillon

Liquids
Reserved fish liquid from package
3c Water

Seafood
1 Can undrained Crab Meat
8oz cubed Cod (or other fish of your choosing)

Roux takes its sweet ass time to cook. You have to accept the fact that you are at its mercy.

after 5 min.

after 10 min.

after 15min.
This stage is known as the "Peanut Butter stage" because of its color.

I often get a little gun-shy with my roux having burned one before. I usually turn my heat back to low and  end up adding an extra 10 min. to my cooking time. Usually around my 20min. mark, I take courage, turn my heat back up to med-low & darken the roux like a big girl.

20 min. mark

40min. Old Roux
This is as far as I can take it

Summa My Ingreedys

Segregated Garlic

Add in your onion, celery, bell pepper, and green onions to the roux

Stir & Cover

Cook for 10min.

Uncover & add your garlic.
Stir & Cover
Cook for 5min.

Next, Add your bay leaves, thyme, tomato paste, garlic powder, onion powder, white pepper, and salt.

Stir through to combine
Cook for 2 min.
Then add the beef & chicken bouillon, water, & reserved liquid

This looks like diarrhea. But it's not. Trust.

Adding the reserved liquid is unnecessary.
Adding a bottle of clam juice is another way to be unnecessary.

Bring to a boil
Reduce heat to low
Cover & simmer for 10min.
Once cooked, add in your fish of choice, okra, and any other extras you deem necessary.

Don't forget to remove the wrapper!

Raise the heat
Cook for 5min.

DONE!

Serve with rice & beer.

Toppings: Green onion tops, Tabasco, squeeze of lemon, cayenne pepper, or Gumbo file.