re: Thick vs thin gumbo in relation to area of the state?

I grew up in SW LA and I always found the roux to be thin. Didn't realize how thin until you moved away and started making my own. I much prefers the way I make gumbo now with a thicker roux. When I go home for the holidays and relative is making gumbo, I always find it to be such a let down. I think it's also because they usually don't season it worth a shite.

There is one distinct thing I do kinda like about SW LA gumbo. Almost everyone uses Rabadeaux's sausage. That stuff has a very unique super smokey flavor. That, and the way they make potato salad. Everyone this side of the state puts sweet relish in theirs. Terrible