Yep, stock, broth, same same. It's in boxes and cans.
That gumbo recipe was taught my by my last wife's cajun grandmother. The secret is the spices you add to it to make it your own. I use Tony Chachere's to get the mix right. Her's was her own mix of garlic, herbs and enough hot stuff to make your eyeballs sweat. That was a cajun woman. She shot armadillos at midnight with a flashlight duct taped to a shotgun.
Everyone's a terrible cook until they burn a few meals. The important thing is keep trying.