I've only had gumbo once before and it was at a cajun place in Santa Barbara so I do not know what authentic gumbo tastes like. Taking that into account, my family really liked this recipe. I made it as stated and I used "fresh" andouille sausage. I had read somewhere that andouille by definition is smoked but for some reason this one was not. (bought at uli's at pike's market) I even found the file powder at world spices near pike's market which I was ecstatic about b/c it was hard to find at local chain grocery stores. Anyhow, we did find it a bit spicy so next time I would tone it down maybe 1/4 of what it asks for but that is personal preference. It makes a lot so if two people are eating it, be prepared for lots of leftovers. I would recommend adding the okra last, maybe even the next day if you are making it a day ahead. It fell apart by the time we ate it the next day as I made it ahead of time. The roux took about 25 minutes to darken a golden brown. Next time I will darken it more to a milk chocolate color. I'm making it for a mardi gras party next week so hopefully it will go over well with the crowd. Thanks for a great recipe.
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I've only had gumbo once before and it was at a cajun place in Santa Barbara so I do not know...