re: Chicken and andoullie gumbo

I prefer file on the side and I don't use it in chicken gumbo. Use it in turkey on occasion and in seafood gumbo.

No bay leaves in my gumbo. It ain't an eyetalian dish. Thyme in seafood gumbo, only, and not usually. If you have a good stock, trinity, a good roux and good sausage or andouille, you don't need all manner of herbs and seasonings to make it taste good. A little parsley and green onions at the end is enough. Always skim the fat.
If you like okra, use it but not too much. If you like tomatoes for a Creole version, don't serve it to me.