I never had gumbo with tomatoes. Except for Campbell's Chicken Gumbo soup and that's not gumbo. I like fried okra and stewed okra and tomatoes but in gumbo it doesn't make any difference if it's there or not.
I've used it before, if I make one I usually use a little of it with the oil I've never made one of those, I'd think sauce and not paste right?
No you use a little bit a paste to get the color right. Then cook your onions, bell peppers, garlic down until the sauce turns a dark shade of red. Then add shrimp, crabs, and oysters. Was my favorite dish dad made.
I made it once a long time ago with redfish. I think I used a small amount of tomato sauce. It reduced down while I was sauteing the veggies.
Works with pretty much any meat/game but the key is the insitu roux with meat and sausage. Best is turtle, deer close second and so on. @LSUTiga prob has some suggestions...
I'm going to have to dig out my grandmothers cookbook and see if she has something in there, or maybe on the recipe thread. I need to do one of those, a courtbouillon as well
