"Ok so yes I'm from New York... I did have the pleasure of spending about a year down in Miss., and Louisiana. I fell in love with the cajun and creole cooking down there. You cannot find a place that serves authentic gumbo here. I've been thinking about making it for a long time but was not confident I could make the roux without ruining it. This recipe is about the one of he best gumbo recipies I have had. It was not very difficult, but only time consuming. The end result was fantastic! I used andouille sausage for some pep and some file powder to thicken it a little at the end. Awesome!"

"I think some people should learn how to read a recipe before they complain about it. It calls for 1 teaspoon of the house recipe which includes a cup of salt , pepper, and garlic powder.