So I tried making a traditional New Orleans Gumbo. Prepared a medium dark roux during week and then used it on the weekend.

Cooked up the holy trinity (Celery. Onions and red peppers) and added to the roux warming up in the pan. For meat I added Chicken and prawns and some crushed garlic.

Spice wise I added: Cayenne Pepper, Salt and pepper and little bit of sugar.

What other seafood should I add?

I've heard you can use smoked sausage and Okra but I doubt I will find Okra in UK supermarkets?

Okra is avaiable in most supermarkets at least here in London. It is also know as "ladies fingers"

Smoked sausage (known as andouille) is widely available here, as is okra. I've seen okra, shuddered and quickly moved on. It is the MOST vile vegetable.

You'll easily find okra in Indian supermarkets, they use a lot of it. It's....an acquired taste. Well, tastes OK, but has a very stringy, fibrous texture. Probably we weren't cooking it right. For sausage, you can probably get away with chorizo or toulouse sausage. Be careful with andouille though, because french andouille is not the same thing at all - it's made from tripes.

The traditional Louisiana seafood would be freshwater crawfish, which is actually considered to be an invasive species in the UK, so probably isn't legally available. Langoustines would the nearest equivalent.

I will have a decent look in Waitrose for Okra. I can get Toulouse sausages without a problem. I think some Louisiana traditional Gumbo's use Crab meat.

Tempted to raid the fish stand at either M&S or Waitrose!!

I'm sure it is like bouillabaisse or paella - just whatever is cheapest in the fish market that day. plus whatever leftovers are in the cupboard.

Yeah I don't want to spend too much money on the seafood. I've love to be able to make this dish more often, especially if the Roux is prepared prior to cooking the veg/meat.

I served the Gumbo with Rice which made it go quite far.

Would Mattesons Spicy Smoked Sausage substitute for andouille sausage?

It might be a bit greasy and end up being a low quality when cooked. I've gone with Toulouse Sauage instead.