I like Zatarain’s gumbo mix but make extra rice (it has rice that cooks with it, which is just weird) and also add some extra broth and Tony Chechere’s roux mix, plus cook onion and bell pepper down when I’m browning andouille and cooking chicken.  Essentially, I think my own gumbo is probably just as ease to make overall – but w/out that yummy dose of sodium & msg, 😉
 
And yeah, McCormick’s Chili Blend is a staple in my house.  I’ve been known to get a little panicky while living in other states where it’s harder to come by. 
 
I’m sure there’s more, but can’t think of any – bisquik, I guess.