I agree with monkeyrotica. I have lived and fished on the Gulf Coast for most of my life and have many fond memories of my grandmother making Gumbo of the various crab and fish we'd catch. Gumbo is Okra or File' and Roux as a base. We'd clean the crabs and boil down the shells. You can also use the fish heads, backs etc. I've usually had it heavy on the stock and light on the tomato. The tomatoes are normally crushed, not diced. Gumbo is the South's Clam Chowder. This recipe, as it notes in first paragraph, more like a nod.
Damn, now I'm hungry.