Gumbo and jambalaya, both heavy hitters of Cajun and Creole cuisines, can be loosely described as stews. However, the two are far from the same.

Generally, gumbo is more of a soupy stew made with stock and a roux to thicken things up. Meanwhile, for jambalaya, rice is an integral part of the recipe.

Gumbo is Louisiana's state dish. It starts with a roux and incorporates onion, bell pepper, celery, flavorful meats like andouille sausage, Cajun seasonings, and broth.

It then cooks slowly on the stove, sometimes for hours, giving it a deeper, more complex flavor among the two. Tender seafood like shrimp tends to be added towards the end.

When it's ready, it's served over or on the side of unseasoned fluffy white rice. Whether you make a Creole or Cajun variety, the final product should be a rich, saucy stew.

Inspired by Spanish and West African cuisines, jambalaya starts with frying onion, bell pepper, and celery before adding meat like chicken, andouille sausage, or tasso ham.

Next comes broth and rice, and it's cooked until the liquid is absorbed. Therefore, jambalaya generally isn't cooked for as long as gumbo, which can be left to simmer for hours.

Unlike gumbo, jambalaya thickens from the starches in the incorporated rice and traditionally does not use a roux. Delicate seafood like shrimp can be added towards the end.