I use tomatoes in mine all of the time they cook down to nothing and just add to the layers of flavor
At least I'm not "letting any get on the cake": https://www.washingtonpost.com/news...a-laude/?noredirect=on&utm_term=.a57787f84b23
Creole vs coonass gumbo. No to tomatoes. You can also skip the okra if you wish. But I do like both kinds. It's just about tradition.
Wouldn't tomatoes add as a thickening agent in gumbo? I've always thought of gumbo as more of a soup than a stew.
Because so many think no tomatoes is a "rule"...I usually put some tomato paste in the gumbo. It's good and I use tomatoes for other things. If you want to do that,taste before and after. Make the gumbo like your mom or dad made it. That's a good way to honor or remember them.
I've never used them for gumbo but I have used a little tomato sauce mixed with the roux for etouffe. Gives it a brownish red color.
They've been gone far too long for me to remember how they made it. My fuzzy memory tells me Pop made it most of the time. I have a brother who still lives in La. I use a recipe he sent me years ago.
I don't think so but Steve would be the better judge of that...I cook mine low and slow and the tomatoes virtually disintegrate. doesn't thicken as I can tell but gumbo is basically a stew anyway....right?
