Foodies - please critique my N?AWLINS CHILI GUMBO recipe

We won the cookoff last year with a Green Smoked Pork and Posole recipe and want to attempt a repeat with a similarly "unusual" recipe (read not a red beef chili) I made the first batch yesterday (recipe below). I think maybe it is too salty but if I soak the ham for a day or two, changing the water, I can get some of the salt out. It has a nice back heat but it needs a serrano (or five) to kick the heat, I don't necessarily want to go smoky like chipotle but maybe ..... Perhaps I need to smoke the ribs prior to baking to get some more complexity there. I think too that it might need lemon juice to tart it up. I decided no okra (blasphemy in terms of a real gumbo but I want it to come off as more of a chili and less fo a gumbo). Bobby Flay did an interesting take on his gumbo throw down. He sliced the okra, cornmeal crusted it and deep fried it for a garnish. Not sure if it will be as tasty tent temperature on the day of the contest (no electricity at site - we serve from chafing dishes).

Who is you favorite Andouille sausage maker -- Comeaux, Richard, Poche, Savoie (another)?

Any comments will be appreciated.

? cup corn oil

? cup all purpose flour

? cup + 2Tbl. cajun seasoning

8oz Roman beans or red kidney beans, soaked overnight

1 medium onion ? chopped

3 ribs celery. Chopped

1 red bell pepper, roasted, peeled and chopped

6 cloves garlic, chopped

8 scallions, chopped  reserve tender greens for garnish

1 ? 12oz bottle Abita beer

1 pint good chicken stock

1 cup tomato juice

2+ Tbl. Worcestershire sauce

1 ? 14oz can tomatoes and jalapenos

2,5 cups reserved bean liquid

2 bay leaves

MEAT:

1 rack spare ribs (3.5 lbs) dry rubbed

3 links andouille sausage

3/4lb tasso ham

Day 1

1. Cover beans with water and soak overnight

2. Rub 2Tbl Cajun seasoning on ribs and let sit overnight

Day 2:

3. Drain beans. Re-fill pot with water and cook beans until tender. Drain and reserve liquid.

4. Bake ribs in 300 degree oven for 4 hours (or more) draining grease until meat falls off the bone.

5. Grill sausages. Cool. Chop

6. Chop tasso ham

7. Roast red pepper until skin is charred. Cool. Peel skin, core and deseed. Chop onion, celery, scallions (white and dense green). Chop garlic and set apart.

8. In a large heavy Dutch oven, heat oil and add flour. Stir and cook until a deep rich roux forms, 10-15 minutes. Do not let burn! Add onions, celery, pepper, scallions, and Cajun seasoning and cook until veggies soften.

9.  Add beer. Stir well. Add chicken stock, tomato juice, tomatoes and jalapenos, bay leaves and Worcestershire sauce.  Simmer 1 hour. Taste, adjust seasoning.

10. Add meats and beans. Continue cooking at a simmer for another 30 minutes.  Taste adjust seasoning.

Serve: Garnish with tender chopped scallion tops & your favorite hot sauce.  Dirty rice is an option.