The Delicious Debate: Should Tomatoes Be in Gumbo?

When it comes to the age-old question of whether tomatoes belong in gumbo, there's no one right answer. This Southern stew is known for its varied regional definitions, with each twist and turn adding a new layer to its rich history. Let's dive into the world of gumbo and explore whether tomatoes are a welcome addition or a misstep.

The Traditional Take: A Split Divide

When most people think of gumbo, the traditional Cajun dish that doesn't feature tomatoes comes to mind. This hearty soup/stew contains a roux base and is often made with a variety of meats, seafood, and vegetables. In contrast, some Creole versions of gumbo sometimes include tomatoes, which add a unique acidity and sweetness to the dish.

The addition of tomatoes is a regional variation, not a strict rule. Some Creole gumbo recipes sampled in cities like New Orleans do incorporate tomatoes, where they enhance the overall flavor profile. However, in more rural Cajun areas, where the gumbo is a staple, tomatoes are less common.

A Personal Perspective: Tomatoes in Gumbo

When considering whether to include tomatoes in your gumbo, personal preference often plays a significant role. I've had gumbo with and without tomatoes, and my preference leans more towards the traditional variety. However, there are other factors that influence the choice, such as the regional style of gumbo one is preparing.

For instance, renowned Cajun chef Paul Prudhomme, who put Cajun cuisine on the world map, has a recipe for a shrimp, okra, and andouille gumbo without a roux and with tomatoes. This recipe is a unique take on okra soup, blending global flavors with traditional Southern cuisine. While I found it to be a good gumbo, I still have a soft spot for Paul's other gumbo recipes.

Paul Prudhomme's Shrimp Okra and Andouille Gumbo

During the summer, I experimented with Paul Prudhomme's Shrimp Okra and Andouille Gumbo. This recipe is an innovative blend of flavors, showcasing an okra and andouille-filled gumbo without the roux. The use of tomatoes in this gumbo adds a subtle sweetness and acidity that complements the other ingredients. Here's the recipe:

Ingredients for Paul Prudhomme's Shrimp Okra and Andouille Gumbo:

3 tablespoons vegetable oil ? pound andouille sausage, cut into 1-inch pieces 2 pounds shrimp, peeled and deveined 1 large onion, diced 2 celery stalks, diced 2 ribs of celery, diced ? yellow onion, diced 4 cloves garlic, minced 1 green bell pepper, diced 2 tablespoons finely chopped fresh parsley 1 teaspoon hot sauce or cayenne pepper (optional) 4 cups chicken stock or seafood stock 2 teaspoons salt 2 teaspoons paprika 1 teaspoon black pepper 1 can (14.5 ounces) chopped tomatoes, drained 2 cups okra, sliced 1 bay leaf 12 shrimp, peeled and deveined (for garnish, optional) Salt and pepper, to taste (for the shrimp garnish)

Instructions:

Heat the vegetable oil in a large pot over medium heat. Add the andouille sausage and cook until browned, about 5 minutes. Remove from the pot and set aside. In the same pot, add the onion, celery, ribs of celery, and yellow onion. Cook until the vegetables are softened, about 5 minutes. Add the garlic and green bell pepper, cooking for another 3-4 minutes until fragrant. Add the chopped tomatoes (including some juice) and stir to combine. Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer and add the salt, paprika, black pepper, and bay leaf. Let the mixture simmer for about 30 minutes. Return the cooked andouille sausage to the pot. Add the shrimp and cook until they turn pink, about 3-5 minutes. Remove the bay leaf and discard. Serve the gumbo in bowls and garnish with the shrimp and additional parsley, if desired.

Conclusion: A Personal Touch

Ultimately, whether to use tomatoes in gumbo is a personal choice that can be influenced by the intended flavors, regional preferences, and the specific version of gumbo one is preparing. Regardless of your decision, the key is to keep the flavors balanced and to enjoy the rich, complex taste that gumbo offers.

If you're a fan of gumbo and tomatoes, why not try Paul Prudhomme's recipe and see how it turns out? The world of gumbo is vast and varied, and every chef has their own unique take on this beloved Southern creation.