2 lb. Raw shrimp, peeled 2 lb. Crab Meat or all you can afford 2 lb. Alligator Meat, again or all you can afford-Note: if not available use other meat: chicken, possum, coon or whatever floats your boat 2 Tbsp. Olive oil 2 Tbsp. Flour 3 c. okra chopped 2 c. corn (optional) 2 onions chopped 2can tomatoes 2 qt. Water (measure it) 1 pinch pepper 3 large pods garlic 4 bay leaves Homemade Muscadine wine :thumbsup: Tabasco (on the side) Any other spices that smell like gumbo First you start sippinâ€™ the wine. Second you make a da roux. Mix flour and oil in your heavy saucepan. Stir constantly over medium high heat until it is brown. If you think you burned it, you did. Start over. Flour and oil is cheap, shrimp are not. Add shrimp; keep stirring. After shrimp have just started to cook, and all the roux is attached to the shrimp, set shrimp aside. Brown crab meat in skillet with olive oil and repeat with gator, marry it all Add a little more oil to your saucepan, and add onions and chopped garlic. Stir over medium heat for a few minutes, then add okra/corn. Cook until onions just start to clear. Using your big pot, with a thick bottom, add all ingredients, but hold back about 1/2 qt of water, and wait a while on salt and most of the spices. Remember, gumbo is NOT soup. Once the okra kicks in it will thicken, and get that rich slimy gumbo texture. Then add a little more water if it needs it. As it cooks, add a little pepper, and some salt. Cook slowly until you just have to have some. You know what to do with the rice! Creole food is spicy not necessarily just hot. Add a little of all kinds of spices if you want, but let individuals kick in the hot sauce.