I don't use cornstarch much for thickening stews, I would say that it would fine though.
I do need to make me some home made tasso, but, first, I need to move my cookers so I can use them. THAT project has taken forever for me to even get started on.
The chicken does stand on it's own. But, then, if you eat all the chicken there is none for the gumbo. Plus, I only cook the chicken to get color on it, not fully cooked. If you cook the chicken fully, the oil is altered from the long heating process.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."