Cool weather is almost here, and to me that means Gumbo! Though my fav has always been Chicken and Sausage the most popular is chocked full of seafood, but there are many, many combinations of meats and veggies one can use. The roux is the base and the key for a good Gumbo, and I'm pretty particular about mine. For me it has to be medium to dark brown and relatively thick to give the proper flavor. I prefer file' (ground sassafras leaves) as the thickener over okra. Too thin and you might as well be eating soup.