My husband is a gumbo making champ. Gumbo doesn’t have to be made with roux, which is a little bit of browned flour. Sometimes he makes a gumbo file and sometimes an okra gumbo.
He doesn’t like sausage or chicken gumbo. He always uses shrimp, crab meat and crayfish. He gave a gumbo lesson to a young relative a few weeks ago, passing it on!
I use roux and file.
Being a country boy from a landlocked town, I’m more partial to the country gumbo.
The best I ever had was in a NOLA dive called Evelyn’s on Chartres St. The old guy who owned the place made it. Ooo Weee it hit all the tastebuds. I can still taste it after all these years.
Sadly he passed away and took Evelyn’s with him.
What is ‘crayfish?’ I’ve never seen that species in Louisiana.
I will eat just about any gumbo, but am not so hot on the okra kind.
Being a coon-ass , it not a gumbo unless it has OKRA ,because in the Africa language okra = (means) gumbo .without the okra its nothing but a soup