The search for the perfect gumbo

Being a fan of gumbo I just had to have it when visiting New Orleans! Now, having only had gumbo made by my friend Boyd or myself, I was in for a surprise. The Louisiana gumbo is darker than the one I had before - the roux in it would sure be considered burned by the French. It is also much milder; I am not sure if the restaurants are trying to please the tourists or if this is how the traditional creole gumbo is made. The soup was traditionally served with rice on top but it was more of a broth - the familiar abundance of seafood and vegetables was surprisingly missing from my plate, although I did find a little crab!
Although I did not find my perfect gumbo, I found some pretty tasty ones when exploring the city. After trying the soup in several restaurants in French Quarter, my best choice goes to Felix's Restaurant and Oyster Bar on Iberville St. The wonderful flavor of the broth sure made up for lack of spicy sausage!