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Feb 7, 2010 08:42 AM

Gumbo - too much tomato.

Making an okra/tomato gumbo which has ended up with a very BIG tomato taste. Cooking for folks who are a bit heat-spice averse so going bold won't do much. Any ideas for helping me make the flavor less red and a bit deeper?


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  1. Can you add some more stock - maybe a shrimp or other flavored stock?

    2 Replies
    1. re: Phurstluv

      A good idea ... definitely a lot of stock "in stock." Thanks Phurstluv.

      1. re: dcfb

        No problem, but just know, I've not made gumbo DH has such fond memories of an ol' Cajun back in Memphis who made INCREDIBLE gumbo, so I don't dare try to replicate that memory.....

        But I do know gumbo should be soupy & stocky, so adding more shouldn't be a problem, and you can keep it on the fire all day to reduce if desired.

    2. I realize that one doesn't use file when you're doing okra gumbo, but I bet if you did put some in at the end (off the fire), the color would deepen...