It's not often I take the time to make gumbo, let alone one which requires marinade time, so with this one I took care -- especially with the roux. I probably could have let it go darker (hence losing its thickening properties) than what I did, but I got nervous it would burn, so the resulting gumbo was less soupy than I would have liked (totally my error). And opting for color, I chose to use a tri-color bell pepper blend and for flavor, andouille sausage. Overall- a completely satisfying gumbo ... still not 100% convinced marinating the chicken did much to enhance an already good recipe, tho... many thanks to the Dupre family for sharing.
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It's not often I take the time to make gumbo, let alone one which requires marinade time, so...