I like tobasco sauce on the table with chicken gumbo, and Louisiana sauce with seafood gumbo. I do not mix chicken with seafood.
I make gumbo regularly. Usually I just use cayenne powder, but lately I have experimented with fresh peppers. Green hot peppers (Thai?) from the Indian grocery store added a different flavor which was nice.
As far as spice I definitely put a louisiana-style hot sauce ("Tabasco style") as a condiment. But here in Louisiana many people put a mustard base potato salad along with the rice as a extra starch to the dish