[momtothree]

“... mebbe we make de exception for you folks from Maryland...”

I knew I would get at least one Freeper who knew Cajun cooking and shake their head!!! LOL. You are right about the garlic. I was sort of surprised that the recipe didn’t call for any. I think it would definitely add more flavor (and healthy too). My husband knows one person from Louisiana and I asked him about this recipe. He said it was “decent” for non-Cajun cookers. I sort of took that as a compliment (teeheehee). I did ask him to send me all his potato dishes! That got “silence”.

[SAJ]

You completely right to serve de gumbo over rice. De only way to go. Also, if you wan' authentic and you need to thicken the stock at any point, use gumbo file (dat should have un accent grave over de 'e', but I don' know how to do dat). Gumbo file is ground dried thyme and ground sassafras, and is de traditional thickener for de po' Cajuns.

Jus' me, but I would use thyme instead of oregano in de recipe. I don' know any Italian gumbo cookers.    ;^)