Do you like gumbo?
Some gumbo can be pretty great, it's a totally unique Louisiana flavor for sure.  Are you pro gumbo?  I couldn't eat it too often, but I like it fine.
Yes, I am native of Louisana, actually I have some gumbo on the stove getting ready for some visitors!
Cajun cuisine is pretty darn good.  I've had some gumbo, but I've had more cajun food on the whole.  I like the fusion of France and Louisiana in cajun cuisine.  Though not escargo
Im keeping it simple with some shrimp and sausage gumbo on rice, with some baked corn.
No okra, huh?  Actually I can't really identify what's in gumbo.  Your version sounds much more simple and better than what I had, which was way too salty!
It varies the farther down south  you go,  Im more northern, but I still like it hot!, Iv got some special bhut jolokia sauce for the daring!
Oh my, that is some fire hot spice.  Some serious heat units there. 
Over a million scovilles, nothing to take lightly.
What goes well with gumbo?  I had rice I think last time, but as you know my gumbo was not from Louisiana.  Bummer!
Rice for sure!, maybe some etouffee
Probably some awesome vegetables, like peppers!
thats good too, and I love a good boudin sausage!, but even tho im cajun I cant stand crawfish!
or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes.
The aromatic vegetables green bell pepper (), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the "mirepoix" in traditional French cuisine which blends roughly diced carrot, onion, and celery. Characteristic aromatics for the
have derived the name from a source such as the Choctaw word for filé ("kombo").
Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Tomatoes are traditionally found in Creole gumbo and frequently appear in New Orleans cuisine. Cajun gumbo is generally based on a dark