We had some food items that needed using. That added up to Creole.
Which is just a fancy way of saying "cream of bottom-of-the-refrigerator soup," Louisiana style.
To be honest, we bought some stellar andouille sausage from the local boys to ramp this thing up. We already had some shrimp in the cool freezer cooler. There was turkey in the freezer too, but we decided not to go quite so heavy on protein. Oh, and there were all those roasted green tomatoes. "Pretend okra."
So we did a basic Paul Prudhomme version. I love cooking a roux. I can go through maybe two beers getting it brown enough. The best part, though, is the seasoning. I am not a Southerner, much less a Cajun. I can hardly wrap my head around the spices that go into a gumbo. But follow the rules, and you will get a mouthful.
There is no other cooking in North America that so closely approximates the awesome taste of Hunan food. Creole. Happy tasty.