Étouffée tends to highlight shellfish like shrimp in a roux-based sauce, while gumbo features a wider range of ingredients that almost always includes okra. “Étouffée is thicker and more ...
The creator of FoodbyMaria -- known for her simple, versatile and nourishing recipes -- joined "Good Morning ... Castelvetrano olives 1 pound defrosted shrimp, peeled and deveined 2 tablespoons ...
12. Heat oil and butter in a medium saucepan over medium heat. Cook leek until soft. Add wine and simmer until reduced by half. Remove from heat and stir in seafood. Add béchamel sauce. Stir to ...