I'd like to make gumbo for the first time this weekend as I won't have the opportunity to celebrate Mardi Gras proper. I've never had it before, I've never had okra before, and I've never had file powder before. Would anyone be able to describe the flavors of gumbo, okra, and file to me? I'm cooking for some picky eaters and would like to know if I should adjust for them.
Also, this new recipe from Epicurious/the CIA seems manageable enough: http://www.epicurious.com/recipes/foo... , but I also have the Cooks Illustrated recipe. Can anyone speak for one or the other?
Thanks much :D