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Does tomato paste in gumbo make it creole?
Posted on 1/24/22 at 3:32 pm
Posted on 1/24/22 at 3:32 pm
It's been a heated debate this gumbo season with some friends. One side believes adding "half a can" of tomato paste to the gumbo makes it a creole gumbo. The other side says it's not enough tomatoes to qualify. What says the F&D board?
8
Posted on 1/24/22 at 3:34 pm to Beef Supreme
I say frick her gumbo
Posted on 1/24/22 at 3:46 pm to Beef Supreme
Creole af
Posted on 1/24/22 at 3:59 pm to Beef Supreme
No, tomato paste just makes it bad gumbo
Posted on 1/24/22 at 4:07 pm to bctiger6
quote:
No, tomato paste just makes it bad gumbo
What if you call it sauce piquant, will that make it taste good?
Posted on 1/24/22 at 4:32 pm to Beef Supreme
Nope it just makes it disgusting
Posted on 1/24/22 at 4:46 pm to Fun Bunch
quote:
I say frick her gumbo
Well that escalated quickly.
Posted on 1/24/22 at 4:48 pm to bctiger6
Whether or not the tomato paste makes it a good or bad gumbo is another debate. The issue is does it make it creole?
How would you classify a creole vs a tomato gumbo?
How would you classify a creole vs a tomato gumbo?
Posted on 1/24/22 at 5:14 pm to Beef Supreme
I would say that a few factors would make me lean towards calling a gumbo “creole”.
1. Use of tomato products
2. Straying away from the classic seasonings and using too many herbs.
3. Lighter than average roux.
4. Mixing seafood and chicken/sausage.
I also would stress that my labels for creole don’t mean that I don’t enjoy that product. I actually break gumbo into at least 3 separate categories. Chicken/sausage, seafood, and creole. I enjoy all of them.
1. Use of tomato products
2. Straying away from the classic seasonings and using too many herbs.
3. Lighter than average roux.
4. Mixing seafood and chicken/sausage.
I also would stress that my labels for creole don’t mean that I don’t enjoy that product. I actually break gumbo into at least 3 separate categories. Chicken/sausage, seafood, and creole. I enjoy all of them.
Posted on 1/24/22 at 5:31 pm to Beef Supreme
quote:
Whether or not the tomato paste makes it a good or bad gumbo is another debate. The issue is does it make it creole?
That's a tomato stew. There's no tomatoes in gumbo.
Posted on 1/24/22 at 5:41 pm to jdd48
Paul Prudhomme and Donald Link both call for tomatoes in their seafood gumbos. I reckon they’re pretty knowledgeable about cajun food and know a thing or two about gumbo.
Posted on 1/24/22 at 6:42 pm to MobileJosh
quote:
Paul Prudhomme and Donald Link both call for tomatoes in their seafood gumbos. I reckon they’re pretty knowledgeable about cajun food and know a thing or two about gumbo.
They are very knowledgeable, in their recipes do they refer to it as Cajun or Creole gumbo?
The use of seafood makes it creole IMO. Just to be clear Not saying bad, because I like a good seafood gumbo. Just saying that is something that distinguishes it as falling into the creole column not good or bad.
Same for tomatoes make it fall into the creole column.
Posted on 1/24/22 at 6:51 pm to Emteein
quote:
The use of seafood makes it creole IMO
I’ll agree with that statement if you mean that seafood added to a chicken and sausage base gumbo makes it creole but pure seafood gumbo is a Cajun dish. Lots of gulf coast coonasses would be very upset if you called it creole.
Posted on 1/24/22 at 7:10 pm to Beef Supreme
Sure, you can say it makes it creole. I’ve always associated tomatoes with the “creole” tag. Whether or not it is creole and what exactly creole means, I don’t know. But if you ask me, I’d say tomatoes gives it the “creole” tag.
And since I wouldn’t put tomato paste in a gumbo, I’d say it is not the normal way and it falls under the “creole” tag.
And since I wouldn’t put tomato paste in a gumbo, I’d say it is not the normal way and it falls under the “creole” tag.
Posted on 1/25/22 at 11:36 am to jdd48
quote:
That's a tomato stew. There's no tomatoes in gumbo.
Tomato paste dissolves so much in gumbo that you can't tell the difference visually. When it comes to flavor, it does change slightly similar to any other seasoning/sauce added but it does not overpower it. 3 to 6 oz of tomato paste in a large pot of gumbo is not going to make your gumbo taste like a tomato stew. I've cooked countless gumbos and never had a single person ask me if there is tomatoes in it. I've never had a bad review either.
This post was edited on 1/25/22 at 1:00 pm
Posted on 1/25/22 at 11:51 am to Beef Supreme
I always thought the use of okra was what made it a creole gumbo.
Posted on 1/25/22 at 12:48 pm to SixthAndBarone
Straight from NewOrleans.com
quote:
WHAT’S THE DIFFERENCE BETWEEN CAJUN AND CREOLE FOOD
Among the many unique differences between the two, the most delicious and intriguing are those between their cuisine. Cajun and Creole food are both native to Louisiana and can be found in restaurants throughout New Orleans. One of the simplest differences between the two cuisine types is that Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun food does not.
Posted on 1/25/22 at 2:27 pm to UPGDude
Seriously bruh...... 
How many times to we have to go through this.
How many times to we have to go through this.
Posted on 1/26/22 at 8:17 am to Potchafa
I don't think seafood makes is creole. "Gombo" is the African word for okra. Gumbo is seafood and okra.
Posted on 1/27/22 at 9:46 am to Beef Supreme
I put a little tomato paste when im browning my onions. That doesnt make it creole and you would never know it has any tomato product in it.
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