Honing the Chicken and Sausage Gumbo

I make a pretty good rendition of this SWLA classic. I was wondering if any of you have any tips or tricks to make it better. This may or may not be for a competition.

Stock: I usually roast the bones from my smoked chicken used in the gumbo. Add some carrots, celery, onion, S&P, bay leaves....I've had the same success using Emeril's Chicken stock.

Roux: I make my own with oil and flour....dark as I can make it...usually setting off the smoke alarm in my house!

Add the Guidry's trinity mix to the dark roux and wilt over medium heat (if the alarm wasnt going off by now...it's going nuts now). I've debated using bay leaves in this muddle.

Now I add my stock and cook for an hour.

Add the chicken and sausage after an hour and simmer for two more hours.

Here's where the intangibles matter. I was debating maybe rubbing the smoked chicken with coffee grounds or maybe adding some liquid smoke. I also vary which andouille sausage I use so I wanted to see what this board recommends.

After the two hour simmer, I usually try to season to taste with Slap Ya Mama and more course pepper. I never add hot sauce because I want the guest to make it as spicy as they want and have seen too many good gumbos go to waste because some idiot made it way to spicy.

I usually add File throughout the simmering to thicken.

Finally I chop lots of green onions and serve over white rice. (I have used Wild Rice or Fried Pork Rinds and mustard greens as a low carb option).

I want to make this smokey gumbo even smokier if possible.

TIA for all input!