Ok I give
Guess they didn't have room for all that court bullion jargon on the menu so they just call it Gumbo. Still the best when compared to any bowl of Gumbo you ever tasted. If a cook could whup up a batch for a Gumbo contest without getting busted by the Roux Poleece for not making a roux..using an instant roux or from the jar model etc. it would be a sure fire winner. Now will you pass judgement on the proposition that "Creole Gumbo" can have tomater products in it whereas "Cajun Gumbo" can't have none? Now this tidbit come from a Real Cajun who inhabited the propa side of the River. Now I never did hear how many books she owned but she was a world class cook on any dish. She was also smart enough to get out of Baton Rouge as soon as possible. Now real Texas folks can put tomaters in anything except chili and not get bad mouthed too heavy.