Gumbo and Etouffee are two totally different dishes.  Gumbo is a hearty Southern stew based on a savory dark brown roux and is served with white rice. The protein in this Louisiana classic might be seafood, chicken or sausage-but true gumbo always includes okra and The Holy Trinity. Etouffee, on the other hand, is not as thick or dark as a gumbo stew; it is a lighter Southern favorite and is made with a blonde roux. (Blonde roux's typically do not take as long to make as dark.) Classic etouffee consists of protein (such as crawfish or shrimp) that is "smothered" or simmered in a blonde roux that is seasoned with The Holy Trinity. It is not common to find okra in etouffee, but more often in Gumbo.