Make a dark roux in a medium soup pot or cast iron Dutch oven.Add onion, pepper, garlic, and celery and cook until tender.Stir in okra and jalapeño and sauté again. Stir in white wine, shrimp stock, oyster liquor and lemon juice. Bring to a simmer.Add black eyed peas and simmer for 30 minutes. Stir in seafood 7-10 minutes before serving. Season with salt and pepper.For turnip salad, stir together everything but the turnips and blend well. Pour over turnips and combine well. Scoop a dollop of turnip salad into each bowl of gumbo and serve.