Disneyland LA Restaurant Help

Marlene,
I took a look in what has long been the definitive book on the subject, Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook, by Howard Mitcham, published in 1978 (and my copy has the stains to prove I've used it many a time). I would say three-quarters of the recipes have tomato, some specifying creole tomatoes and some canned. 
 

Ed's right, a lot of gumbos have tomatoes in them.

Oh, I know about the inclusion of tomatoes.  I just don't like them.  
 
Chefs from Louisiana and the other 49 states would probably gasp when then saw me add a small pinch of sugar to mine.
 
Gumbo is one of those things where you use up what you have and add what you want to make it better.
 
My roux is the color of Hershey's chocolate syrup but always lightens up when I add the vegetables.
 
Oh, I also add a paper towel, but remove it as quick as I put it in.

I think Mar graduated from the Michael Hoffman Culinary School in New Haven Ct, they didn't make Gumbo with tomatoes either........I know they used Mushrooms in all the dishes..........

Mar, didn't I read/hear/see somewhere that you won some gumbo making contests in Louisiana? Or am I off in another dream world again?

PNWCHEF


I think Mar graduated from the Michael Hoffman Culinary School in New Haven Ct, they didn't make Gumbo with tomatoes either........I know they used Mushrooms in all the dishes..........

Where I come from in Connecticut the closest thing you can find to gumbo is goombah. Or maybe the soup at Gag's Pepper Pot on Dixwell Avenue.

 Michael Hoffman:  Mar, didn't I read/hear/see somewhere that you won some gumbo making contests in Louisiana? Or am I off in another dream world again?

 
Two gumbo cook-offs with my pinch of sugar.  Not a tomato in sight.
 
Louisiana chefs judged the cook-off, but they took place in the other L.A.... Los Angeles.
 
The prize was a trip for 2 to New Orleans, each time.  I love that place so I had to win.
 
PS...  Keep dreaming.

Ah, OK. I thought it had something to do with Louisiana.

It did, indeed.

I will have to sample your gumbo some time!

Ed, Looks like we are going to have to have a Gumbo throwdown and see what Mar's pinch is all about..............

Yes, she has more patience than I have..........hard to kill an hour just for a roux!

I'm a wuss.  I take more than an hour for mine.  On again off again on again off again and I'm talking about my roux pot on the heat.

A year later, same group at Disneyland California 2012. We met Marlene (Mar52) and her Texan side kick Sharon for a Mrs Knott's Fried Chicken Dinner. The Fried chicken was crispy and juicy, good mashed potatoes and gravy, corn, Warm biscuits and jelly, salad, rhubarb and a piece of Boysenberry pie, thats my kind of meal. It was great meeting Marlene and Sharon, we had a nice visit and it was nice to finally meet in person. Mar, thanks for driving through the Traffic, happy you got there in one piece....Bill