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Did Gumbo over the weekend. Used this recipe: https://tastesbetterfromscratch.com/authentic-new-orleans-style-gumbo/

Deviations (for utee): We can't use chicken (allergy) so subbed in cubed pork tenderloin seasoned with S&P and cooked in a pan. The only andouille available at the store also contained bird, so used the suggested modification with kielbasa. And I don't typically buy pre-cooked shrimp, so I also cooked shrimp in a pan seasoned with S&P. Of course for the purposes of the recipe "pre-cooked" really means "before it's added to the final pot", so in a way I had pre-cooked shrimp...

Overall it came out delicious. I'll probably use pulled/shredded pork instead of tenderloin next time because the pork ended up getting a bit tough, so that will be more tender. And will probably look for real andouille too.

Will definitely make again. 

Looks good, I'd eat it.

I like the sub of pork for chicken, maybe cube up some pork butt and do it that way?  Or just precook and pull/shred to add to the final pot, but if you cube it raw and cook it, it would contribute more to seasoning the broth.

I'm sure Kielbasa works, down here in Texico folks will tend to use hot links and that works too.

Yeah, the issue with tenderloin was that I couldn't easily tell how done it was, so I overcooked it. I also have considered cubing it, seasoning it, and then dropping it in sous vide at an appropriate temp so it's cooked but doesn't get tough. I'll miss the searing step which will add some flavor if I do that, but I think the biggest addition it's bringing is protein, not a ton of flavor (after all it's replacing chicken)...

I'd plan to precook/shred some pork butt. POSSIBLY even throw in some of my pre-bagged / frozen BBQ pork, and hope the little bit of bark and smoke in there might add to the flavor. But the cook on this recipe is basically to make the roux, throw everything else (except the meat) in, cook just long enough for the veggies to soften, and then the final step is assembly with the cooked meat right before serving. So I wouldn't have long enough to have cubed pork butt in there simmering away until tender... Perhaps that's not traditional/authentic, but it worked...

But... why?

Noodles are just filler.

I find it rather interesting how a kind of ... spaghetti sauce ... is called "chili" localized mainly in one medium sized city.  The various chains do have some outlets in Columbus and scattered about, but nearly all are in Cincy.  Maybe there is an analog somewhere else, pasties or something, dunno.  Most food types are more regional, like eastern Carolina BBQ (which also is a bit different).  

I didn't like either when first exposed, but like beer, I developed a "taste" for both.

Atlanta doesn't have a "thing" unless you count "shrimp and grits", where as badge notes, the grits are filler, and I think S&G is pretty widely spread.   You take grits which cost nearly nothing and add maybe 5-6 shrimp and charge $20 a bowl for it.  Brilliant.

We do have another thing here called "chicken and waffles".  I don't know how widely spread that is.

Johnny's Chicken and Waffles | American Restaurant in GA, AZ & TX (johnnyschickenandwaffles.com)
Johnny's Chicken and Waffles | American Restaurant in GA, AZ & TX (johnnyschickenandwaffles.com)

FWIW "chili sauce" as a topping for hot dogs is an old school midwestern thing. Chili peppers are optional.