Gumbo comes from the West African word 'gombo' meaning okra. Literally translated kingombo means 'okra soup'. But there are more variations than you can throw a stick at.

Generally, I find a gumbo made with roux and okra(and/or sassafras) to be too thick. I only do one or the other, either okra or a flour based roux. I'll serve with filé powder on the table as desired.

I looked it up apparently it's called "okra" in english-speaking countries. It's a small vegetable, crunchy and slimy. Really good stuff. Widespread in most african cuisines

https://en.wikipedia.org/wiki/Okra?wprov=sfla1

Gumbo/okra is originally the basis for the stew, I believe. It brings the thickness (it has a slimy interior that has a similar effect as pig feet).

It depends..
I feel like we would talk about life, the universe, and everything, then we'd share a lovely stogie.

But since I can't abide that shit? Then I'd spit that noxious mess up, and depart-myself for.. well, whatevs...