A roux is equal parts flour to fat. Whatever you're making with a 3:1 flour to fat ratio isn't a roux, bro. Also, do you not use file? Seems like that much flour+ file would equal a gumbo flavored paste.
I have cook books written by cajun chefs that disagree.
Also, I use file sometimes, but not all the time.
Negative on the paste assumption. It's all about quantity of liquid. Again, I use a v large stock pot. So much so that it takes a good 2 hours plus to cook down.
Consistency wise, it is like most any other gumbo you have probably had assuming that you have eaten gumbo in a place that doesn't normally specialize in burgers and fried chicken.
I can't imagine putting the amount of oil a 1:1 would require in a gumbo. Would make it v oily and rob the seafood flavor at least somewhat.