Made some GUMBO , need help

I started with a roux, got to a perfect chocolate brown

Added the trinity, onion , celery, bell pep and also garlic

Chicken stock

Season chicken, andouille , shrimp

added okra as well

Tony chachere , a lil worcheshire sauce, a lot of cayenne, smoke paprika

1 bay leave

I thought it tasted great, It tasted similar to when I tried it at pappadeux in Texas

I had it tested out by a southern friend , he said it was good especially since it's my second try but he think its missing something but he didn't know what. I follow a highly rated recipe to the T but since he's a guy he could tell me what was missing.

I think maybe I just need to cook it longer ?My picky boyfriend is from Louisiana and I dont want to hear him comparing it to his mom so I want to perfect it.

Anything else I should add?

It would depend on if you are doing Brown or red gumbo. You did Brown, but not everyone does brown.

Oh and you forgot the gumbo file

No garlic. No paprika. Slap ya mamma instead of Tony's.

I've been making red gumbo for years. Red gumbo is everything but with red stewed tomatoes added. Brown you don't add that.

I serve it with the file powder though , was I suppose to put the file into the pot?

and no garlic and paprika ? isn't paprika in both slap ya momma and Tony chachere anyways ? I just added it for extra spice

and is red gumbo more of a Texas thing by any chance ?