New York Times online today has a link to Ken Smith's 2006 appearance with "Duck & Andouille Etouffee" It is an instructive piece that dances around various tropes in "local cuisine." Brother Smith's "etouffee" is really a gumbo without stock. It has a roux! In etouffee? What's next? Vodka martinis? Blackened chicken in "Caesar" salads?
Nothing against Mr Smith and I have always liked Upperline since back in the day but honestly people, let's at least TRY to have some standards.
Food fights such as this have all the lasting effect of Academic Spats in consequence whereof they are harmless fun.