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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.
If etoufee only includes "creatures that run, swim, crawl, or fly," then what is excluded? Just snakes?
66.161.132.66 (
talk)
14:37, 31 August 2009 (UTC)
Snakes crawl (slithering is close enough to crawling). I'm pretty sure that's an example of Cajun humor and a way of saying it includes any sort of meat/poultry/fish you want to add. -- Redwulf25 ci ( talk) 05:07, 19 March 2010 (UTC)
The eytmology of étoufée in the article is suspect. In French, there are two ways of saying "to braise": étuver OR cuire à l'étoufée. Since the recipes for Cajun etoufee are braised (the difference between that and stewing being pretty fine), it seems pretty clear that that was the original meaning, however much the cooking methods may vary. The French étuver presumably comes from a late or vulgar Latin word, extūfāre, which means to heat with steam or to steam. I hope any editor who wants to deal with this and larger problems in the article will keep this in mind. Josephlestrange ( talk) 17:45, 9 December 2009 (UTC)lestrange
Also to remember, you have cajun thrown in their, which is a funny language and colloquailized. It kind of reminds me of the Tex-Mex spoken in border towns, that combines english with common spanish terms in the same sentence Msjayhawk ( talk) 17:54, 8 May 2012 (UTC)
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This is the
talk page for discussing improvements to the
Étouffée article. This is not a forum for general discussion of the article's subject. |
Article policies
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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.
If etoufee only includes "creatures that run, swim, crawl, or fly," then what is excluded? Just snakes?
66.161.132.66 (
talk)
14:37, 31 August 2009 (UTC)
Snakes crawl (slithering is close enough to crawling). I'm pretty sure that's an example of Cajun humor and a way of saying it includes any sort of meat/poultry/fish you want to add. -- Redwulf25 ci ( talk) 05:07, 19 March 2010 (UTC)
The eytmology of étoufée in the article is suspect. In French, there are two ways of saying "to braise": étuver OR cuire à l'étoufée. Since the recipes for Cajun etoufee are braised (the difference between that and stewing being pretty fine), it seems pretty clear that that was the original meaning, however much the cooking methods may vary. The French étuver presumably comes from a late or vulgar Latin word, extūfāre, which means to heat with steam or to steam. I hope any editor who wants to deal with this and larger problems in the article will keep this in mind. Josephlestrange ( talk) 17:45, 9 December 2009 (UTC)lestrange
Also to remember, you have cajun thrown in their, which is a funny language and colloquailized. It kind of reminds me of the Tex-Mex spoken in border towns, that combines english with common spanish terms in the same sentence Msjayhawk ( talk) 17:54, 8 May 2012 (UTC)
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Cheers.— cyberbot II Talk to my owner:Online 17:28, 12 January 2016 (UTC)
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Cheers.— InternetArchiveBot ( Report bug) 20:10, 8 January 2018 (UTC)