Aw lawd,

In Louisiana, discussin' gumbo is like discussin' politics, don't it?

I never thought to put filé in whilst cooking, I put it on the table to put on the gumbo when serving it up. Like you put sherry onto turtle soup. I'm not the only one to do that... around New Iberia way that's how they do it too.

Me, I make roux with real butter... cook it VERY slowly cause it will sure burn.

Clayton, I did notice that neither you nor Craig put okra into y'all gumbos. Hell, I've always thought that the thing that makes gumbo 'gumbo' was okra. Isn't the word 'gumbo' from the, um, native word for okra? We should ask Tilley, he's from Africa...


For those of you who aren't from Louisiana:
1. Justin Wilson is from Texas, I believe it's actually Beaumont;
2. Emeril Lagasse is from Fall River Massachusetts, but he did marry a girl from Gulfport MS;
3. Paul Prudhomme (from Opelousas)'s sister Enola runs a low-calorie Cajun restaurant, LOL, but she did come up with a way to brown roux without using fat or oils...