Give a Yankee some gumbo feedback (long post with pics)

Sorry this is so belated, but a few weeks ago I asked for advice on gumbo for a soup making contest at work. Here is my process, so flame away. A new 9 quart cast iron Dutch Oven was delivered just in time for the gumbo.

I used chicken thighs and legs with the skin removed and browned them on both sides.

I browned the quartered Andouille (from a local butcher shop) and saved the fat plus added some oil for the roux.

I started cooking the roux and began getting really bored. Soon realized I was forgetting to drink a beer while stirring. Since I live in Minnesota, a Magic Hat Snow Roller seemed appropriate. I cooked the roux until the beer was gone, about 25 minutes on medium low heat.

I don't like a real dark roux so I stopped when it was a little lighter than a Hershey bar.

Added the trinity. I used both red and green peppers.

I added homemade chicken stock, garlic, two cans of diced tomatoes (I know tomatoes aren't traditional, but I like them-sue me). Also threw in a can of Rotel. I added the whole chicken thighs, removed them when they were cooked through, and cut up the chicken. Seasoned with Tony's and a bit of cayenne, then added the Andouille. Toward the end, I added the shrimp. I kept the tails on, but wished I had removed them. Next time I won't put in the shrimp as I didn't really like the taste with the sausage and chicken. Seasoned with salt and pepper to taste.
The sausage floated and chicken and shrimp sank to the bottom. Simmered everything on low for an hour and a half. Per Gris's suggestion, I made it Wednesday night and let it sit until Friday morning when it went into the slow cooker.

Money shot.

It turned out good, but people here have bland tastes. A cheesy bacon wild rice soup was probably the favorite. A few adventurous people however, said the gumbo was by far their favorite soup.
Hit me with your constructive criticisms. I'm a rookie at gumbo as this is only my third attempt at making it.