Cert,
Gumbo is more like a thick soup with ,most of the time, seafood thrown in. Sometimes people make chicken gumbo, or sausage, anything and everything. They key is the roux. You gotta know to make a good roux to get things started.
O.k., I'm definitley no Paul Prudhomme, but aplusmnt asked me for a recipe for etoufee, here it is.
For crawfish or shrimp
Using a large skillet:
Melt 1/2 cup of butter (or margarine) over low heat. Add 1 cup of finely chopped onions. (Don't go adding those sweet Vidalia's, regular onions are the best) Cook the onions until they are clear, but not crisp. Add 2 cups of water and bring to a boil. Add 1 lb. of crawfish tails or shrimp and 1/2 cup chopped green onion tops (green onion tops optional) and simmer over low heat for 5 to 7 minutes, stirring occasionaly. In a seperate small bowl mix 2 teaspoons cornstarch with 1/2 cup of water. Pour the cornstarch mix into the skillet. This will thicken the mixture somewhat and give it a nice yellow color. Simmer for 15 minutes covered, stirring occasionaly (stirring occasionaly means opening up the skillet to let everyone smell what you got coming :) ) Remove from heat, sprinkle with parsley if you like, and let sit for a few miuntes. Sauce will thicken more after sitting. Then take you a bunch out, put over some steaming hot rice, and your ready to eat!!!
Man, I'm hungry and it's 6:24 a.m.