re: So, a Gator fan, me, tried his hand at making the Cajun Ninja’s gumbo...

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Should a good gumbo be more like a soup (watery) or thick like a stew?

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In between.

Everyone has a different technique. Some make a roux, drop in the veggies and cook them down. I use a 2 pot method. I make a roux on the side. In the other pot I brown my sausage, take it out, brown my chicken, take it out, drop in my trinity and cook it down a long time. Let it stick, add water, let it stick, add water, do that about 7 or 8 times then your onions are ready. Add all you meat to the pot, then your stock and let it come to a gentle boil. Add your roux till uts the consistency that you want. Let that cook about half or so, skim any oil (from sausage and chicken) that comes to the top off, add your shrimp and cook 5 minutes or so. Serve that over some hot rice with a side potato salad.

If you want okra in it, cook your okra down before. Every year I get a bushel and smither it and freeze it ziploc bags for shrimp and okra gumbo throughout the year.