Seafood Gumbo

My friends and I went to one of the Saturday markets to have breakfast. I wanted to actually check what ingredient that I use for a new recipe or dish. When a friend of mine noted that there was abundance of okra, I thought of Gumbo. Honestly, a few people in my family does not like this vegetable because of the slimy juice. As I recall, lola (grandmom) mentioned that the juices are used to thicken the sauce of a dish. If you do not want this, place the sliced okra in a bowl of water to let the juices 'bleed' into it. I have tried this and true enough, dishes are not as sticky or thick.
So Sunday morning, I went to the market to get a few more ingredients, mainly the seafood, for the Seafood Gumbo. I wasn't sure what to expect with this dish since I have never had the chance to try this else where. So far it went well for me. I would make it again... For myself, that is; since not everyone was too excited with the main ingredient - okra.

2 tbsps. butter

2 tbsps. flour

1/2 cup bell pepper, seeded and chopped

1 clove garlic, chopped
1 large can whole tomatoes or 1/2 killo tomatoes, blanched and chopped
1 can tomato sauce
1/8 tsp. chili powder
1/4 cup parsley, chopped
1 half kilo of fresh shrimps, shelled and deveined, reserve shells and head
1/4 kilo fish fillet, cubed
1/2 kilo squid, cleaned and sliced into rings
1 large onion, chopped
2 stalks celery, chopped
1/2 kilo okra, washed & sliced
1 c. water
1 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. thyme
1 bay leaf
1/4 cup crab meat

Pound the shrimp shells and heads with a mortar and pestle. Add the 1 cup of water and mix well. Strain the juices and set it aside. Discard the shells.
Heat butter in a large skillet with flour and make a roux. Stir until the roux turns light brown. Add the onions, bell pepper, celery and garlic. Cook all vegetables until onions and vegetables are tender. Add okra, tomatoes and tomato sauce, shrimp juice, salt, pepper, cayenne pepper, chilli powder, thyme, chopped parsley and bay leaf. Let the sauce simmer until the okra is done. Taste sauce. Add the seafood and cook until the seafoods are cook. Try not to over cook the seafood else the squid and shrimp might become tough. Serve with hot rice.