My guess is chicken file gumbo, which is more Creole than Cajun. Instead of okra, gumbo file (ground sassafras leaves) is used as one of the thickening agents. File gets stringy when its reheated, so lots of people, including my family, just add it to their bowl at the table, rather than putting it in the entire pot.
There's also gumbo z'herbes, which is a green gumbo made of ground leaves. There's a recipe for that at this site: http://foodtourists.blogspot.com/
Here're the ingredients for Emergency Chicken Gumbo from piano player, entertainer, Hot Tamale Baby MARCIA BALL.
Emergency Chicken Gumbo
1 Jar Of Roux (Kary's, Savoie's Or Other)
2 Large Onions
1 Bell Pepper
1 Bunch Of Green Onions (Optional)
1 Bunch Of Parsley (Optional)
2 Bay Leaves
3 Cloves Of Garlic (not the whole Head, just the pod)
2 Rotisserie Chickens (the kind you buy cooked at the grocery)
4 Boxes Of Swanson's Certified Organic Chicken Broth
and full details here http://marciaball.com/gumbo.html
I agree with JungMann, however, I do add onion, green pepper and celery to mine, also make sure I add some garlic and a bay leaf for flavor, cajun and usually thyme not. My friend puts worschestire in it. I did once but didn't really notice any difference. Up to you.
I also serve with rice, my favorite way, just depends.
Gumbo is whatever the cook feels like making from whatever is on hand.
The last gumbo I made was a chicken and sausage gumbo with okra - but I only used about a half pound of okra so it was pretty thin.
It was darker than normal because I made it in a cast iron pot. Okra darkens in cast iron.
Before that I made my very favorite Winter gumbo - Gumbo Ya Ya - which has no okra. A roux-based gumbo with chicken and sausage.
Sometimes I make an okra-heavy chicken gumbo.
All depends on my mood and what I happen to have around.
And NEVER do I use a roux for my seafood gumbo. Ever. Makes it far too heavy.
Other people disagree.
The beauty of gumbo...
I don't know anything about the "Campbell's with okra", but some gumbo is light. It all depends on the maker of said gumbo and whether it's creole or cajun. Most cajun's make the dark roux gumbo and no tomatoes. And chicken gumbo is a staple in Louisiana. Gumbo to us is whatever is in the fridge unless you're making 'company' gumbo. That's a whole 'nother animal...
Happy eating,,, Belle