Gumbo shouldn't be hard. Some people out there want to make it difficult and complicate the living shit out of it, but there really is no need. It's a rustic dish, with the Creole Trinity, meat, and okra. I can't say it's thickened with roux since the roux is cooked so dark there's little thickening power remaining, but I can say it's imbued with the rich, intriguing "Soul of the Swamp" by the dark roux.
