As a native of South Louisiana, I’ll continue to sit and listen…this could get good! 
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Due to the spice, heat level and maillard flavors, I would steer away from higher alcohol or oak and think about a bigger rose or skin contact Pinot Gris or Gewurztraminer.
Thanks,
Zachary
Seafood, chicken, and/or andouille? Filé, okra, or both? If it’s a land animal-based gumbo I can see the richness of an Aubert working.
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I’d go champagne, and something with slightly higher dosage assuming the gumbo has some heat to it.
Another pairing I like here is an off dry Chenin. Acidity to cut through and cleanse, but enough RS to balance with the heat in the food.
Heat?
I would probably go with a Rose!
Spicy / heat
I don’t think of Gumbo as particularly spicy/hot. That’s why there is a bottle of Crystal on the table.
It has spice, it’s not hot.
It’s why I don’t prefer wines with RS like I would with Spicy/hot Thai ect.
A long simmered dark roux is rich and can benefit from some serious cut p.
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Did you read the question in the subject line?
And some (e.g., me) don’t particularly like beer…with much of anything.
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Speaking from experience, this is a great call.
this is what a kabinett is made for
I agree with the Aligote rec. Had some very nice home cooked gumbo last weekend and it went very well with it, I’d say this was a deep caramel colored roux variety with chicken and andouille.
I’m not averse to a crisp cold beer with gumbo, but I’ll second those who suggested champagne…
Madeira
A good spatlese. Crowd pleasing, delicious and the sweetness won’t be a problem when paired with gumbo.
phish and gumbo
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Not really familiar with gumbo, but - asking for a friend - would something like Juliénas work?
I have tried Beaujolais on a few occasions, and it was “ok” but not worth continuing to explore.