re: Someone explain this okra in gumbo controversy.

Creole has tomatoes generally.
In new orleans jambalaya is always a reddish color, everywhere else it's brownish.
I grew up with mostly creole style foods.
I prefer creole to cajun.

Years ago I remember there were only 3-4 cajun restaurants in the city. Most think the two cuisines are equal.

Make roux then throw the veggies and okra directly into the roux.
You won't get slime.

I don't mind okra in gumbo as long as it's flash fried or roasted first to get the gooiness out.

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I find that people from South Louisiana just have an inherent personality trait that hardens them to a rigid definition of tradition. It makes everything that's not endemic to their locale wrong or not good enough.

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I will go a step further.... They love to argue... About everything. Nobody ever wins an argument, they just get progressively louder. It's like the loudest person wins.

The cool thing about cooking gumbo is that you can do alot of things with it and it is still very good as long as you don't make a big mistake while cooking it. I've eaten alot over the years. Some are better than others, but it's always good.