Crawfish in seafood gumbo?

Personally, nay. I always use leftover crawfish for fettuccini or etouffee. But I’d rather crawfish than tomatoes.

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What is the coonass take on crawfish in gumbo, yay or nay?

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I cannot recall ever seeing that in seafood gumbo.

I was reading a James Lee Burke book last night and Dave Robicheaux heated up some frozen crawfish gumbo. I started trying to recall having a crawfish only gumbo but could only think of having some gumbos that had crawfish in addition to shrimp/crab. Funny to see this thread because I thought about asking the same thing

I never even knew this was a pet peeve of lots of cajuns until the last decade.

I'm indifferent. I like any combination of shrimp, crawfish, crab, and oysters in a seafood gumbo.

I've done scallops in it before because I needed more meat and it came out ok, not great.

But please, leave fish out of any gumbo.

Private fundraiser

I do not like crawfish in my gumbo. Skrimp, crab and oysters.
But I'm not going to shame someone for putting crawfish in a seafood gumbo like I will tomatoes.
Also, sausage doesn't belong in seafood gumbo.

Shrimp, crab, okra

No crawfish or oysters

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I seriously doubt those little tails did anything to the flavor of the gumbo.

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Actually, crawfish does change the flavor.

I wouldn’t be shocked if there was some tomato paste introduced at some point, probably on the shrimp shells in the stock, but it was certainly not “tomato based”. There was okra but it was properly done and proportional. Pretty gumbo. Nice dark roux, not over cooked shrimp, crab meat and bodies. And a shitload of crawfish.