If you buy a jar of roux from Kary's, Richard's, Savoie's or the like they usually have a serviceable, easy gumbo recipe on the label. When I started cooking I pretty much followed them, and the results were good. Over time I've developed my own tweaks that result in a richer result without introducing a lot of prep time overhead.
Dis what dey got
http://www.cajungrocer.com/food/prepared-mixes/roux.html?limit=all
