GUMBO STOP PRESS

DON'T TOUCH THAT DIAL!!!! Latest news reveals (sorry) gap in below mentioned gumbo recette - it was pretty good anyway - but here's the correction:
From Barbara herself
Uhhhhh! I forgot to add a can of diced tomatoes in the recipe. Bobby informed me of that after seeing your blog. A few other little, bitty things I didn't write down were: salt, pepper, cajun seasoning, and gravy darkener. We use Tony Cachere's or Zatarine's cajun seasoning. You might not have those particular brands in NY but any brand will probably do. We use Kitchen Bouquet (a liquid gravy darkener that contains a few spices) in gumbo, soup and gravy. Sorry I didn't mention the seasoning or gravy darkener. They weren't on my recipe card and I totally forgot about them. The cajun seasoning is a must have in all cooking around here. The gravy darkener isn't really necessary, we just like our gumbo more brown colored than red (sometimes we even use coffee - brewed already, not grounds - to darken a gravy).
so there you have it. Phew!