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Freeze the homemade Gumbo or find a published recipe that has been tested and proven stable and safe when canned.

The issue in canning an untested recipe is whether it is stable for storage at room temperature for an extended period of time; whether the canning process will kill all the C. Botulinum spores but not turn the food to mush by the high temperature/pressure and won't cook out all the nutrients. Most of these answers can only be answered by use of expensive equipment in a laboratory environment by food scientists. C. Botulinum spores are VERY heat resistant which is why a pressure canner is required. If not destroyed they thrive in a low-acid airless environment to grow the Botulism toxin. Just a teaspoon of that stuff can potentially kill a hundred thousand people. Botulism poisoning is still fairly rare but it does occur and it is not worth the risk.

The purpose of canning is to preserve "food" not preserve "recipes". Use the food to complete the cooking recipes.

You should have a copy of the Ball Blue Book which costs only about $5.00 and a brand new book has just come out which celebrates their 100th Anniversary. The BBB is a canner's bible.

You should also bookmark the National Center of Home Food Preservation (http://www.uga.edu/nchfp/index.html) which is the connected to the USDA and the University of Georgia and is the final authority for food preservation issues. You can email them your questions and even your recipes, but it is doubtful they will spend the time or money testing your individual recipe since there are too many proven ones out there and will basically say it is a "cooking" recipe and not safe to can.