[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.    ;^)

[momtothree]

“... use gumbo file...”

So that is what it is?! I have seen it in stores and have always wondered. I am going to use all my Southern friends tips/guidance to improve the recipe. So far, no one has gotten upset. I went to dinner at some folks house and they served “Maryland crabs”. They were from New England and they BOILED THE CRABS and added Old Bay to the water. My head almost exploded! You don’t BOIL, you STEAM! As many of the Maryland/Virginia eastern shore folks will tell you, boiling crabs isn’t just a venial sin. It is a MORTAL sin. (LOL).

[Red_Devil 232]

I know a few Cajuns who put a scoop of potato salad into their gumbo instead of rice.