Littleman, there's so many types of gumbos, with just about every type of ingredient imaginable. Over rice, and served with French bread, it's very hearty, and like others mentioned, it's more like a stew than a soup. We never ate it that way growing up, but some folks put a big dollop of potato salad in the middle of their gumbo bowl.
I had a co-worker who swore by Zatarain's and I did try it, but there's something in it that leaves an aftertaste, and I don't like it.
I wouldn't give up on making roux yourself, and there's so many gumbo and roux recipes online to help. A couple come to mind: www.gumbopages.com www.nomenu.com
check out Poppy Tooker's Diaspora Gumbo recipe
There's a book by Sara Roahen called Gumbo Tales, you might enjoy as well. It doesn't really have much to do with gumbo, but the book, " Tom Fitzmorris' Hungry Town" is a good read also. You can also check out some of Emeril's recipes on the Food Network, and remember even with his training as a chef, if a transplant from Fall River, Mass. can come here to cook Creole food and gumbo, so can you.