Yeah, my suggestion for allspice was from your recent thread on making award-winning chili (where you do say you used it, too):
I checked around, and I don’t see myself suggesting using it for gumbo. It feels a little odd to me, but a subtle spicing wouldn’t hurt, I don’t think. Polish soups and stews (and sausage) often use a bit of allspice in them, and it’s not really noticeable. Then again, my mom would put like 3-5 whole allspice berries for an enire gallon of soup, so it’s not going to be forward in the palate.