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First of all what is the difference between the two?

anyone have a favorite Mardi Gras recipe to share. I am having a party tomorrow and found a few receipes and actually am sort of combining a few together that look pretty good.

got my andouille sausage, shrimp, crawfish, crab, okra, eggplant (not traditional I know), onions, peppers, etc.

Also making some Yam biscuits.....Can't wait!

k

gumbo = soupy, jambalaya = rice

but remember, I was born in the midwest

the elephant wrote:...and I am just now looking into learning to make gumbo.

Gumbo is like your mom's meatloaf: Keep an eye on the cook as you never know just what might get tossed in the pot.

The key to good Cajun gumbo: Start with a roux of flour and oil, and cook it until it is very nearly, but not quite, burned. Darker is better, but if you get a burned smell, dump it and start over. That will make the gumbo color dark brown with a rich, nutty flavor and texture, the way it should be.

I've seen gumbo in "Nawlns"-style restaurants that looked more like etouffe. Most people are fearful, and start dumping their trinity vegetables in too soon. There's no harm in burning a batch of roux now and then, because that's what you start with and all you waste is a little flour and oil.

Rick "who learned this from masters" Denney

Yeah we had some fun today with two of my friends makeing dinner for our gals on V-day.

I worked the roux pretty well if I must say so myself.

We had a mini Mardi Gras party.

My friend made an awesome King's cake for dessert.

Of course there was much imbibing as well!

ken k