I think gumbo is the next dish I'm going to try to perfect. I've made it a few times, using various recipes of questionable authenticity. It's always turned out decent, but I think I'd like to put some focus on it and see if I can bring it up to my same standard for BBQ, enchiladas, and chili.
IMO, one of the great things about gumbo is that by definition, there's a lot of leeway. Go to 5 different coonass's house and eat their gumbo, and you'll get 5 different versions. I guess I'd categorize into two basic types, the turkey/chicken & sausage kind, and the okra kind. Past that, you can kind of do whatever you want, so long as it's in roux and over rice. Some folks like a lighter, thicker roux, and some like a darker, thinner roux, and all points in between have a fan, somewhere. You can make your own roux, or there's good storebought pre-made roux. You can spice the hell out of it (my mom does this, it's not really for me) or you can tone it way down (my great-grandmother, full-Cajun, swore that real Cajun food was not spicy, contrary to popular belief). Whatever other ingredients you think match and you want to throw in there, it's mostly allowed.
Point is, I don't think I've ever known two people who did it the same*, so as long as you like it, I believe I can speak for the Cajuns and give you the official Corrupt Louisiana Stamp of Approval. The real trick is, can you make it outside in a small vat on a cold day for friends and family, to be the winter version of a crawfish boil? When the answer is yes, you have achieved Maximum Honorary Cajun.
*Well....except for Mrs. DeTiger, who has adjusted her recipe some to be more like my grandma's, because she's knows it's my fave. 
