1/2 cup flour (see below for gluten free suggestion)
1 pound shrimp
1 pound andouille sausage (or what you like)
1 pound ham - cooked
3 1/2 pounds turkey, white and dark meat - cooked
2 cups chopped onions
1 cup chopped red bell pepper
1 cup chopped celery
2 cups okra
7 cups chicken stock
large cast iron Dutch oven or casserole - the largest Le Creuset is fine
Time, there is no reason not to do this a day in advance as it needs 6-7 hours of slow cooking time. It will probably taste better the second day anyway.
Over very low flame, heat the Dutch oven and add oil to cover the bottom, add the flour and stir. You are making a roux, the flour serves as a thickening agent, substitute another one such as corn starch for gluten free roux. This is going to take an hour, stir occasionally, add a little more oil part way through. As the pictures show it will darken, as well as a thickening agent, with flour this will darken and form the color of the gumbo.
[Note that the noodles are for lunch for which see here Wed. AM]
The wine is a Rosemount Shiraz but a good beer would work well also.