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I learned the basics of gumbo from a good friend and musician, Loren Pickford. He learned it from Antoinette K Doe (wife of the late great Ernie K. Doe). The important parts were of course Trinity, and the following spices in roughly these proportions:
1 tbsp paprika
1 tbsp sea salt
1 tbsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
1 tsp freshly ground black pepper
1 tsp cayenne pepper (if you like it spicy, use more).
When you make your Roux, a brown paper sack is the color you are going for. Never stop stirring. A good roux should take 20 minutes at least.
This is the most important thing I learned - Add the Roux at the end a little at a time until the consistency and taste is where you want it. Often I use less than half of what I made. You can freeze the remainder and use it next time. Too much roux just overpowers the other flavors.
Use good stock, good fresh seafood. the Asian Market in the City market might have some fresh crawfish for another week or two. Gettin late in the season though. Good luck! Good gumbo is better for you than Chicken Noodle when your sick.
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