Does authentic gumbo have tomatoes?

Gumbo is one of the most iconic dishes of Louisiana Creole cuisine. It is a rich, flavorful stew that typically contains meat or seafood, vegetables, and a thickener like okra or filé powder. However, there is some debate among Louisianans about whether tomatoes belong in a traditional, authentic gumbo recipe. Some argue that tomatoes add nice acidity and flavor, while purists insist that they have no place in a true Creole gumbo. Let’s take a deeper look at the history and origins of gumbo to better understand this debate.

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What is gumbo?

Gumbo is a soup or stew that originated in southern Louisiana in the 18th century. It was created by the Native Americans of Louisiana and then further developed by enslaved West Africans and Creoles living in Louisiana at the time. The name “gumbo” is thought to have derived from the Bantu word for okra – “kingombo” – which was originally used as the thickening agent in the dish.

Over time, gumbo has evolved into many variations, but typically contains meat or seafood, a thickener, vegetables like onion, celery and bell pepper (called the “holy trinity” of Creole cooking), and spices like thyme, bay leaves and cayenne pepper. The meat used is often andouille sausage or chicken, and popular seafood additions include shrimp, crab, and oysters. Common thickeners include okra, filé powder (ground sassafras leaves), and roux (a mixture of flour and fat cooked together).

Origins and history of gumbo

Gumbo has its roots in several different culinary influences:

Native American cuisine – The native Choctaw tribe made a soup called “sagamité” using boiled cornmeal and local vegetables and meat.
French cuisine – French colonists in Louisiana incorporated roux, a flour-fat mixture, as a thickening agent in stews and soups.
Spanish cuisine – The Spanish contributed spices like cayenne and thyme to flavor the dish.

West African cuisine – Enslaved West Africans added okra, a staple crop from their homeland, to thicken the stew and added filé powder.
Caribbean and Creole cuisine – Later on, spices and cooking techniques from the Caribbean Islands and Creole cuisine refined the flavor of gumbo even further.

Through this blending of cuisines and cultures, gumbo emerged as a unique, Creole Louisiana dish. It became a staple food for Creoles and Cajuns along the Gulf Coast. In the late 1800s, gumbo became widely known at restaurants outside Louisiana. Over the last century, gumbo has evolved from a humble one-pot dish to an iconic Louisiana specialty with many variations.

Regional gumbo variations

There are several distinct regional styles of gumbo in Louisiana:

Creole Gumbo – A rich brown gumbo from New Orleans made with roux, the “holy trinity” of vegetables, and Creole seasonings. Seafood, sausage, and ham are common additions.
Cajun Gumbo – A darker, rustic gumbo from Acadiana made with roux and more spices like cayenne pepper. Usually contains sausage, chicken, or seafood.

Seafood Gumbo – A specialty along the Louisiana coast made predominantly with Gulf shrimp, crabs, oysters and/or fish.
Chicken and Sausage Gumbo – A meat-based gumbo often made with smoked sausage like andouille, a Louisiana specialty.

Within these regional styles there is a huge amount of variation between families and localities when it comes to specific ingredient preferences and cooking techniques. But the core elements of broth, aromatics, protein and a thickener remain consistent throughout gumbos in Louisiana.

The Role of Tomatoes in Gumbo

Now that we have covered the background and origins of gumbo, we can specifically address the controversy – do tomatoes belong in an authentic gumbo or not?

There are arguments on both sides of this debate:

Arguments for Tomatoes in Gumbo

There are a few reasons why some cooks opt to add tomatoes to their gumbo recipe:

Tomatoes add rich flavor, acidity and sweetness that balances out the spice.
The acidic tomatoes help blend and marry the other complex flavors of the gumbo.
The red color from tomatoes creates a rich, appetizing color and appearance.

Many modern Creole and Cajun cooks use tomatoes in their gumbo today.

Tomatoes grow very well in the humid climate of Louisiana, so they have been easily incorporated into many dishes. Some argue that tomatoes have already become a standard part of Creole cuisine, so they have a place in modern-day gumbo.

Arguments Against Tomatoes in Gumbo

However, there are also some strong arguments that tomatoes should be excluded from traditional, authentic gumbo:

Old recipes for original Creole gumbos do not contain tomatoes.
Tomatoes were not a standard ingredient in Louisiana cuisine until the early 1800s, after gumbo was already well-established.
The thick, rich texture of gumbo does not rely on the acidic quality of tomatoes.

Purists argue that tomatoes overpower and detract from the unique Creole flavor.
The original Native American, West African and French influences on gumbo did not traditionally use tomatoes.

Based on the origins and early history of gumbo, many argue that tomatoes have no place in an authentic, old-fashioned version of this iconic dish. Adding tomatoes deviates from the traditional Creole recipes and flavor profiles.

Conclusion

So in summary, while tomatoes are sometimes added to modern gumbo recipes and provide nice flavor, most food historians and purists agree that tomatoes do not belong in an original, truly authentic Creole gumbo.

The origins of gumbo pre-date the introduction of tomatoes in Louisiana cuisine, and the Creole recipes developed without using tomatoes as a staple ingredient. That said, attitudes and preferences have evolved over time, so the decision of whether or not to add tomatoes often comes down to personal taste and interpretation of what makes a gumbo “authentic.”

As long as the core components of broth, aromatics, protein and thickener are present, tomatoes can be considered an acceptable modern addition by many cooks. But for the true traditional gumbo experience, it’s best to stick to the ingredients native to Louisiana and used in the original dish – and forgo the tomatoes.

Examples of Authentic Gumbo Recipes Without Tomatoes

To give you a better idea of what a traditional gumbo looks like, here are a few recipes for classic Creole and Cajun gumbos made without tomatoes:

Classic Creole Gumbo

Ingredients:

1 cup all-purpose flour

3/4 cup canola oil
1 cup chopped celery
1 large onion, chopped

1 green bell pepper, chopped
2 cloves garlic, minced
6 cups chicken stock

1 pound andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 tablespoon Creole seasoning

1 teaspoon dried thyme
Salt and pepper to taste
Steamed white rice, for serving

Chopped green onions, for garnish

Instructions:

Make the roux: Whisk together the flour and oil in a large pot over medium heat. Cook, whisking constantly, until the mixture reaches a dark brown color, about 20-25 minutes.

Add the celery, onion, bell pepper, and garlic. Cook for 5 minutes until vegetables are softened.
Whisk in the chicken stock and bring to a boil. Reduce to a simmer.
Add the andouille sausage and simmer for 30 minutes. Then add the shrimp and simmer for 10 more minutes.

Stir in the Creole seasoning, thyme, salt, and pepper. Taste and adjust seasonings as needed.
Serve gumbo over steamed white rice and garnish with green onions.

Cajun Seafood Gumbo

Ingredients:

1 cup vegetable oil
3/4 cup all-purpose flour
1 onion, diced

1 green bell pepper, diced
2 celery stalks, diced
6 cups seafood stock

1 pound okra, sliced
2 bay leaves
1 tablespoon Creole seasoning

1 teaspoon cayenne pepper
1 pound shrimp, peeled and deveined
1 pound crabmeat

Salt and black pepper to taste
Steamed white rice, for serving
Garnish: thinly sliced green onions

Instructions:

Make the roux: Whisk together vegetable oil and flour in a large pot over medium heat. Cook, whisking constantly, until mixture is a dark brown (about 20-25 minutes).
Add onion, celery, bell pepper, bay leaves and cook for 5 minutes until vegetables have softened.

Gradually whisk in seafood stock and bring to a boil. Reduce heat and simmer for 15 minutes.
Add okra, Creole seasoning, cayenne, shrimp and crab. Cook for 15 minutes more.
Remove bay leaves. Season with salt and pepper to taste.

Serve gumbo over white rice and garnish with sliced green onions.

As you can see from these recipes, traditional versions of Creole and Cajun gumbos rely on the classic flavor pairing of the roux with aromatic vegetables, spices, stock and local protein. Tomatoes are not necessary to achieve the rich depth of flavor and iconic sauce-like texture. By mastering these traditional recipes, you can taste the origins of authentic gumbo as it originated centuries ago along the Louisiana Gulf Coast.

Final Thoughts

In closing, while modern interpretations of gumbo sometimes add tomatoes for acidity and color, authentic Creole and Cajun gumbos stay true to the original recipes which do not include tomatoes.

The origins of the dish pre-date the use of tomatoes in Louisiana cuisine, making tomatoes inconsistent with the traditional ingredients and flavor profiles. That said, preferences and attitudes have certainly evolved over time, so there is room for both approaches in modern Louisiana cooking.

Whether you prefer to add tomatoes or leave them out, be sure to use high quality ingredients and let the flavors of the aromatic veggies, broth and protein shine through. With its complex blend of textures and spices, gumbo is a unique Louisiana specialty that reflects the diversity of cultural influences in one of America’s most beloved regional cuisines.