Cut and wash the Blue Crab (12).
Put Water (1 gallon) in a pot. Add half of the Gulf Shrimp (2.5 pound) and half of the blue crab.
Season the water with All-Purpose Seasoning (1 tablespoon). Add Celery (3 stalk), Carrot (3), Onion (1), Garlic (1 clove) and Bay Leaf (3).
Mix everything and bring to a boil. Reduce the heat and simmer for an hour and a half.
In a separate pot, heat Olive Oil (1 tablespoon). Add Onion (1/2) and chopped Garlic (4 clove) and saute for a few minutes.
Add Water (2 cup). Season with Salt (1 teaspoon) and Freshly Ground Black Pepper (to taste) and All-Purpose Seasoning (1 teaspoon). Drop in the remaining Gulf Shrimp (2.5 pound) and blue crab.
Add in Worcestershire Sauce (1/2 cup), Lemon (3) and Bay Leaf (4). Pour in the Merlot (1/2 cup) and mix. Let it cook for thirty minutes.
Strain the mixture in smaller pot and reduce it to six tablespoons.
Strain the stock and then mix it with the reduction.
Bake or deep fry the Okra (24 ounce) and set aside.
Pour Vegetable Oil (1 cup) in a skillet and add in All-Purpose Flour (1 cup). Cook until all the lumps are gone and the roux is nice and silky. Season with Salt (to taste) and Freshly Ground Black Pepper (to taste), stir until dark brown.
Drop in Onion (1), Onion (1), and chopped Celery (3 stalk) and cook for three to four minutes
Add Garlic (1 1/2 clove) and cook for a little bit more.
Transfer the roux and the vegetables to another pot. Add in the stock. Simmer for some time.
Add Sausage (1 pound), Bay Leaf (5), Fresh Thyme (2 tablespoon), Stewed Tomatoes (29 ounce), All-Purpose Seasoning (1 teaspoon) and Dried Shrimp (3 tablespoon). Drop in the baked okra and more water. Simmer for a couple hours.
Throw in the blue crab that got strained out and cook for ten minutes.
Add the gulf shrimp that got strained out, chopped Scallion (2 bunch) and Fresh Crab Meat (1 pound). Continue to cook the mixture. Season with Salt (to taste) and Freshly Ground Black Pepper (to taste) as desired. Cool it down and store it overnight.
Re-heat to serve and enjoy!