Shirley: I have a recipe for Red Bean Gumbo that sounds
close to what you are looking for. Its from Justin
Wilson's cookbook. I have tried many of these receipes.
Here it is it also uses a roux.

Red Bean Gumbo
1/4 cup oil, shortening or bacon drippings
1/2 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped green onion
1/2 cup chopped parsley
10 Cups Ham Stock or water
1 tablespoon Worcestershire sauce
2 tablespoons minced garlic
1 pound smoked sausage, cut into 1/4 inch slices
1/2 cup dry white wine
4 cups cooked or canned red beans, pureed with
juice
Salt to taste
Louisiana hot sauce or ground cayenne pepper to taste
Directions
Heat the oil in large heavy pot over medium heat, then
stir in the flour to make a dark roux. The flour must
be constantly stirred to keep it from burning and this
will take about 45 minutes to get a dark roux. To the
roux add the onions, bell pepper, green onions, and
parsley stirring after each addition and cook until
the onions are clear. Slowly add 1 cup of the stock
stirring well to form a thick paste then add the
remainder of the stock. Stir in the Worcestershire
and garlic then the sausage and wine. Stir in pureed
beans, salt and hot sauce. Reduce the heat to low,
cover, and simmer at least 2 hours stirring frequently
Serve in bowl over cooked rice.

If you want the recipe for Ham Stock and more information
about how to make a roux let me know and I can post it.