Originally Posted by landarc
CPW, the more I have read and heard, the more convinced I am that Gumbo is not thickened like a stew. It does not have a thick body. I have never been to the south though. My understanding is that it is neither soup nor stew.
This is correct. As I mentioned, already, gumbo is closer to soup than stew. I lived in cajun country for six years, and your gumbo cook looks pretty authentic. Green bell peppers are more traditional, but reds aren't that much different -- not enough to matter, IMO.
When I lived in Port Arthur (Poat Awtha), where they sold boudin next to the hot dogs at 7-Elevens, I got my first taste of authentic cajun gumbo, and fell in love.