re: Let's Make a List of all the Rules We Can Think of about Louisiana Food

Not me! No bay leaves in my gumbo! I don't even understand the need for them. So much flavor from other ingredients. Simple is better for me, though many folks like to add everything but the kitchen sink, which is fine if they like it.

Paul Prudhomme's chicken and andouille original recipe has no bay nor a bunch of other herbs. It's very simple and the one I follow most closely for my own gumbo.

I don't care for Emeril's recipe.

Otis will be along to sing the praises of bay leaves, soon.

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Alligator and frog (reptile) are seafood.

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An Alligator is a reptile, a frog is an amphibian.

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I throw a few bay leaves in when I make stock, but never while actually cooking gumbo.

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No funny stuff in stock I use for gumbo.

Interesting! Sort of gumbo z'herbes with sweet potato, perhaps.

I just make stock, not so much for a specific purpose. Generally the bones/scraps, bay leaves, and whole peppercorns.

I use onions, celery, parsley and some peppercorns. I can simmer it with whatever else I think I need depending on the dish, so I stay a bit generic.

Spicy Hot

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no tomatoes in jambalaya

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Not in a creole jambalaya?

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When in doubt, Campbell's Cream of Mushroom Soup.

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Golden mushroom makes a great crawfish etoufee.