My gumbo is a little bitter

Should have skipped the wine. You watched too many Justin Wilson videos.

Only use stock

Who puts wine in gumbo?

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I will try it without the wine next time.

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Try a different recipe altogether next time. I know Justin Wilson used wine, but I've never had or made gumbo with wine in it and certainly not that much wine.

Next time, try this one from Paul Prudhomme. I use 10 cups of stock rather than 7 because 7 makes it a bit thick for me, but you can always add more stock, so you can start with 7 if you like. Just have more on hand. You don't have to use a whole chicken. You can use skinless/bone in or just skinless breast and thighs or all thighs, whatever you like. I like to simmer the bones to make stock.

LINK

I was going to suggest adding a little apple cider vinegar to see if that helps the bitter taste, but there's so much wine in that gumbo already, I don't think that would help. Maybe try a little honey or sugar in a sample to see what that does before adding it to the whole pot. Bitter is usually the result of burned roux, but maybe not if you say the roux tasted fine alone.

Need tomatoes.

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Need tomatoes.

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Uh, he’s making gumbo. Not jambalaya

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That recipe looks very good I will try it next time.

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You'll enjoy it and it's easy to double or triple if you want to make more. I use more smoked sausage or andouille than it calls for because I love sausage.

15 cups of trinity? Too much green bell pepper can make a dish bitter.

Wine can be ok but you have to cook off the alcohol to take away the bitterness. If you add the stock, meats, and everything to the wine at the same time, you're going to get a bitter taste. As others have said, wine is optional and not needed.

Wine? WTF? No thyme, garlic or cayenne pepper?