Anyone here ever used fish sauce in a seafood gumbo?

Since I've only ever used it when I'm cooking Asian cuisine, I'm not sure how it would work with the flavor profile of Cajun food.

Of course, I don't mind adding sriracha to Cajun dishes.

If you need to shore up your seafood stock, use this. No salt and it works well.

LINK

I have seen you post this before. I wish I could find it locally. Is it mail order only?

Yes. I recommended using it at least twice here before.

I used Tiparos brand. It will add a "hmmm" to the gumbo. People won't know what it is, but they will like it.

If you decide to smell it before you squirt some in, you may not want to add it to the gumbo, so don't smell it. Also, don't let any ignorant rednecks see you adding it to the pot, because it will cause their heads to explode.

I still like to finish off the gumbo with Morton's iodized salt. It's a familiarity that people appreciate even if they don't know why.

So I recommend half fish sauce and half table salt.

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I was thinking it might add a little depth to a seafood stock

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It does.

Central Market carries it.