Etouffee vs court bouillon

I would not include cream in either an etouffee or a courtboullion, and no tomatoes in an etoufee.

However if it has a roux, then it must be a gravy on some level.

Never heard of making a jambalaya with a roux.

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Never heard of making a jambalaya with a roux.

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I've heard of that and I knew someone that made jambalaya by mixing cooked white rice to meat and liquid at the end.

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no tomatoes in an etoufee

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no tomatoes in an etoufee.

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meh

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I have never eaten an etoufee without rotel in in.

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Snap-E Tom is also good.

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Never heard of making a jambalaya with a roux.

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I used to in order to get some flavor to stick to the rice. Would come out very good, but also time consuming for a jambalaya.

Porche’s jambalaya thread several years ago changed my life, and since no longer make a roux to start one.

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Who the hell starts jambalaya with a roux?

And yes, Gumbo is technically a type of gravy on some level

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A gumbo is a stew... So yes, it has a gravy.

waiting to be stoned to death

The problem is people from South LA have no fricking clue what gravy is. They know what they call gravy. And it's gravy. And it's good. But they think that it is the only kind of gravy. They live their entire lives in ignorance of what the rest of the planet thinks constitutes a gravy and have a zero tolerance approach to other gravies and dismiss them as wrong and unfit for human consumption. Then they fight amongst themselves about the subtleties each little region has and disparage each others gravy. And grandmothers. Then their arguments divulge into what in their opinion seperates gravies, stews, piquants, gumbos and all manner of no solid food dishes from each other. Then then call out other family members, get drunk, fight, makeup then get drunker. I've seen it a thousand times.

You must have never read a coonasses thoughts on gravy.