re: Lobster Base for etouffee?

If I recall correctly, it has a plethora of ingredients including tomato sauce which I don't care for in my etouffee. It's a New Orleans cookbook and one that I like a lot, but the etouffee is more of a creole version. It's not a bad dish if you don't use the clam juice, but it doesn't taste like etouffee to me. It reminds me of a very herby shrimp creole.