re: 35 degrees out side is great for chicken, sausage, shrimp gumbo

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but what's the harm in adding shrimp to a chicken and sausage gumbo?

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There's no harm at all in it. There is a vocal minority in south louisiana that believes they are the pinnacle authority on gumbo- despite using ingredients that are readily available to anyone on earth via shipping, or a 5 minute drive to the grocery store anywhere along the gulf coast I-10 corridor.

Gumbo is a pretty broad term to me. Trinity and at least a medium roux are the only non negotiables imo. Traditional chicken and sausage is the one I make the most, but I thawed some out for supper last night that I make every so often- I sub the okra for collard greens and add smoked neck bones. It's fricking delicious. You can call it whatever you want, but it's just chicken and sausage gumbo with with one swapped ingredient and one added ingredient