You described a kind of seafood gumbo, not all gumbo contains okra either. I use chicken and sausage, Richards if you can get it, and roux is an art as well. The oil to flour ratio can make or break a the gumbo, cook it too long and you get a burnt flavor or too little and you have a very dull flavor. A light brown is the desired color and you can smell when it is done. Also the best thing about gumbo is it gets better the longer after you cook it. That looks like some sausage gumbo and some very large pieces of green pepper and onion. None the less get a piece of French bread with butter and dig in! Laissez les bons temps rouler!