Kate Connally wrote:

>
> Gumbo is made with either okra or file powder. Therefore,
> it's still gumbo without the okra, assuming the use of file
> powder. Without either it's no longer gumbo just soup or stew.
>

A few posters have already mentioned file powder. I found this while
googling:

http://southernfood.about.com/cs/gum...es/a/gumbo.htm

<quote>
Gumbo is a Louisiana soup or stew which reflects and blends the rich
cuisines of regional Indian, French, Spanish, and African cultures. The
word "gumbo" is derived African term for okra, "gombo," and first
appeared in print in 1805. Filé gumbo, a version thickened with filé
powder (ground sassafras leaves) as used by the Choctaw Indians, came
along about 20 years later.

There are no hard and fast rules for making gumbo beyond the basic roux,
okra or filé powder, and your imagination. There are probably as many
distinctive recipes for gumbo as there are cooks in Louisiana.
</quote>

--
Cheers
Chatty Cathy