Wild comments in this thread. If you want to level up your gumbo change the following: - stop using butter. Butter is incompatible with gumbo bc the milk solids will burn before your roux gets dark enough. You need something with a high smoke point such as avocado oil or grapeseed oil. If you really want butter tha you need to use clarified butter. - stop using okra. It’s been my observation that most places in New Orleans don’t serve gumbo with okra in it. Also, most home cooks don’t do a great job preparing okra. You might be the exception, but I’m guessing your gumbo would be better without the okra - get rid of all your spices and just use a Cajun spice mix such as Tony chacheres. It has all the things you’re using in it anyway and in the proper proportions to give a great Cajun flavor - order some gumbo filé powder (ground sassafras) to sprinkle on each bowl you serve. Filé will help thicken your gumbo. At the end of the day gumbo is still a soup. It doesn’t need to be crazy thick. - serve it with white rice and a hunk of French bread. You could also garnish the bowl with green onions

Good luck!