Paprika in C&S Gumbo?

I always use smoked paprika. It’s a game changer.

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I typically use Creole seasoning

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Creole seasoning usually has paprika in it. I see no issue with adding more of it.

paprika is just ground dried bell pepper. Bell pepper is obviously a key component of gumbo, so use it if you like

My preferred taste for gumbo has shifted over a few decades of cooking it in Baton Rouge. Initially I used a Canjun spice mix and Worcestershire sauce. Now I am heavy on allspice and apple-cider vinegar. Both mellow out during prolonged simmering, so I may add an additional small amount shortly before.

To me it seems like the trinity seasonings have lost some flavor. I've replaced bell peppers with poblano for a deeper flavor and low heat. I add celery seed, onion powder and garlic powder if a boost is needed.

If the sausage I use lacks enough smoke, I add a small amount of smoked Spanish paprika which also boost the peppers. There is a wider variety of paprika available now... find something you like.

For condiments I keep Trappey's and Worcestershire on the table.

My son is new to gumbo cooking and likes Toups Thunder Dust!

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I typically use Creole seasoning, thyme, basil, bay leaves, cayenne, S&P, and hot sauce for seasoning. But I am wondering if paprika deserves a place in the pot.

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The only thing I use out of all of this is Creole seasoning (amongst other things).

One can certainly use what they want but all those other things are not a staple of gumbo.

Note that Creole seasoning has cayenne in it already.

Paprika is used primarily to add color to things. Smoked paprika used for the flavor. Won’t do much for your gumbo imo.
If you do use it, add it when you sweat/season veg.

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But I am wondering if paprika deserves a place in the pot.

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Paprika goes well with tomatoes