re: Made my first gumbo; Question about tomato in it?

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I made 10 quarts, so yes I still have some.

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Fool around with a little of it for your flavor questions so you can note what you might want to change next time. It also might be a bit thicker based on the roux to liquid ratio you used. I don't care for thick gumbo, another reason I don't care to add okra since it's a thickener. I usually go 1/2 cup each oil and flour to about 10 cups water or maybe a little less. I like the gumbo to have body, but not be stew like.

It freezes well. I put some plastic wrap on top of the gumbo in the plastic container and make sure there are no air bubbles. Then put the top on the container. That prevents any freezer burn on top of the gumbo. It expands when frozen so don't fill the containers too high.