That looks fantastic...I'll bet the smokey pork added a great dimension!
I love a good gumbo...I make one with chicken, boudain, smoked sausage, and adouille, with onions, peppers, celery (the trinity), okra, chicken stock and my cajun seasoning that's really good. Served over some white rice with crusty bread...mmmmmm!
It really does add something. I add it towards the end, and as it breaks up, the rice in it helps thicken the gumbo a little more....I use a brand I get at the store called Zummo.......we can find it just about anywhere.