Lemon squirt in gumbo?

For what purpose?

I often add lemon to a seafood gumbo, for brightness/acidity.

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see how it could work.

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Just was not sure the purpose. Not sure I would need to use lemon juice in a chicken, sausage, maybe seafood. Not sure I would do it.

Always in a seafood gumbo.

It's just a little bit to cut the floury taste of the gumbo roux.

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I thought the tomatoes added acid.

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This should be good

I don't do it with gumbo, but adding lemon juice or other acid at the end of a dish like that is common. I do it with etouffee, per an Emeril recipe.

It also could add the zip of hot sauce w/o the heat (for yankees and such).

Cooks Illustrated recently did chicken and sausage gumbo. The recipe actually looked fairly legit, but you know how sensitive to spice they are. So they did this:

"We stirred in [one teaspoon of] white vinegar rather than hot sauce at the end for acidity that doesn’t add heat to an already well-seasoned dish."

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Zappas Stache

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I'm sure it would be seen as blasphemous, but I put this in almost all soups/stews, gumbos included

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I usually end up adding a good bit of hot sauce to C&S gumbo.

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I love various hot sauces too but even that I don't put into a gumbo. Thinking about it, I don't add anything else to a gumbo usually. so must just be me.

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I thought the tomatoes added acid.

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