My thoughts:

Tami is right, discussin a mans (or womans) gumbo is like discussin politics. The only reason I posted the recipe is because I promised Todd I would give it to him and each time I make a post he reminded me by doing a "Gumbo?" post.

A gumbo is what the chef wants to put into it. There is is also a big difference between Cajun Gumbo and Creole (New Orleans) Gumbo. My favorite is rabit andouille gumbo.

My wife used to like my moms gumbo better than mine but as she gets used to my cooking, she now prefers mine. Taste is all what you are used to.

I do not use a recipe to cook from. I will use a cookbook as a guide but I never follow it to the letter. My gumbos differ by what I find in the store, my particular mood and who I am cooking for. My wife would not be able to eat a gumbo I cook for myself. My "sweat level" is a lot higher than hers and she refuses to eat rabbit.

Filé (ground sasafras) should never be put into the gumbo while cooking. It makes the gumbo too thick and stringy. You should have Filé available for those that want it. It was after midnight when I made the post and I forgot to put a note about Filé in it. I only use file' about 25% of the time depending on my mood.

The only way I like okra is fried, hence no okra in my gumbo recipe. I don't mind Okra so much in a Seafood Gumbo.

Lafayette Gumbo does not have a tomatoe base. I never had a gumbo with a tomatoe base until I left Louisiana. I was born and raised in Lafayette, went to college in Baton Rouge and spent many long weekends (Mardi Gras is tomorrow byt the way) in New Orleans and have never had a red gumbo. My general rule is to not order cajun food outside of Louisiana especially gumbo.

PS: If you go hunting and do not shoot anything. NEVER ask what is in the gumbo. Just be glad the food is on the table.