Work? It's easily much less work.Seems like an awful lot of work when Al you need to do is just keep stirring until it's the right color, then pull it off the heat. The only time I have ever burned roux is when I didn't pay attention. It's only barely more difficult than boiling water.
I respect that method too. I prefer to use the oven method since I usually plan ahead and like to take my time. I'm already blanching and roasting bones prior to making the broth used in the gumbo.
It takes me a couple days and the fam gets to smell it in the house the whole time. I guess you can say I like to show my work. I taunt them because I love them.