Gus yours looks just fine even with the tomato's... I'd eat it for sure.
I just had gumbo from LeJunes Market by the Bay Cafe' a few minutes ago. They make it like what I have had all my life (Seafood Gumbo) which is Crab,shrimp,Okra in a brown roux over rice. I think they start with trinity, I do know it's very good. We get it at least once a week. 1/2 PoBoy and gumbo $9.95.. And he just started making crab balls... Lord have mercy!
Like Turtle said DO NOT BURN THE ROUX its the one thing that can't be fixed. My aunt would say don't stop stirring... and if it burned you would be stirring a new batch !
My mom married a guy(Paul Carroll) from Opelousas LA. he was born and raised there. He made the weirdest "gumbo" I ever saw but it was really good... It was apparently his grandmothers recipe going way back. (If alive he would be around 100 now) He went heavy on sausage,chicken, Okra... I'm not sure about the spice's otherwise.
But here's the catch, No roux...
The first time he fixed it my son said "I thought we were having gumbo" ? Paul just smiled and said "Boy that is gumbo right there yeah". Paul didn't know why the roux was missing just thats the way it had always been in his family.
Bayou Cajun, You have me interested about the crawfish etouffee. I have a family members scattered between Lafayette and Alexandria and I worked all down in the bayous on oil boats way back when so I think I've had the real thing... ? Got a recipe?