Gumbo, like so many regional foods, has many local regional differences. Tomatoes, no tomatoes. Okra, no okra. File, no file. Dark, Light? It's all personal. I've had some of all varieties that I liked, and some of all varieties that sucked. I've had some that wasn't gumbo at all, but soup or stew that someone called gumbo.
I like somewhat thick gumbo, not too dark, with okra, and tomato. I've had some of the dark that was good too though.
