Do you like gumbo?
Some gumbo can be pretty great, it's a totally unique Louisiana flavor for sure.  Are you pro gumbo?  I couldn't eat it too often, but I like it fine.
Yes, I am native of Louisana, actually I have some gumbo on the stove getting ready for some visitors!
Cajun cuisine is pretty darn good.  I've had some gumbo, but I've had more cajun food on the whole.  I like the fusion of France and Louisiana in cajun cuisine.  Though not escargo
Im keeping it simple with some shrimp and sausage gumbo on rice, with some baked corn.
No okra, huh?  Actually I can't really identify what's in gumbo.  Your version sounds much more simple and better than what I had, which was way too salty!
It varies the farther down south  you go,  Im more northern, but I still like it hot!, Iv got some special bhut jolokia sauce for the daring!
times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville Heat Units (SHUs). However, the ghost chili was shortly superseded by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad Moruga scorpion in 2012 and the Carolina Reaper on August 7, 2013.
Etymology and regional names.
North of the Brahmaputra river, these peppers are widely called Bhut Jolokia or Bhoot Jolokia, literally translating to ‘Ghost Chilli’ in Assamese (“Bhoot” means ghost in
have derived the name from a source such as the Choctaw word for filé ("kombo").
Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Tomatoes are traditionally found in Creole gumbo and frequently appear in New Orleans cuisine. Cajun gumbo is generally based on a dark