"Being a New Orleans native, I frequented this famous restaurant on St. Charles Ave. for years and years. I'd like to simply add that their prized gumbo had been perfected eons before Emeril's marketing of *Essence.* So while I appreciate the Network helping hawk his wares, let's be clear on that much, please, for the sake of full disclosure. I'd say, all in all, this is a fair recipe, perhaps *inspired by* the Delmonico's version, though can't say I'm ever terribly impressed with what I personally feel to be Emeril's overall style to overwork things on the flavor front. And fyi for what it's worth to other readers from other regions, most natives from our area, including exceptional home cooks and many restaurants, don't use light brown rouxs for the depth and richness that's desired in great gumbos. I'd suggest at least medium. That said, sticking with my family's recipe, because it literally blows the socks off of any other gumbo recipe I've yet to try, this one included.