I'm going out on a limb here, cuss me if ya want.
If you want "authentic" gumbo like they make in NOLA, no. If you want "authentic" gumbo as it was "originally" made for, I say yes!
I learned about gumbo was that it's a dish/meal of what you had on hand or what the people who were going to eat it had on hand. Okra was a thickener, same as file'.
For me, "gumbo" is a great way to empty the pantry of leftovers or products that are soon to go to waste/compost.
The base, to me, is the most important. Roux, holy trinity, stock. From there add what ya want. Chicken, rabbit, beef, pork, seafood, asparagus, what ever you have on hand or that is local.
But that is my $.02 worth...keep the change.
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