make sure this is the first thing you do. COOK YOUR RICE.

grab a big pot and heat it on medium, then add water and scoop of roux and dissolve thoroughly until water is brown. keep pot on a low heat

chop up onion finely and bell pepper and add to roux water. these will cook down and be soft and translucent. seasoning the water.

heat oven on 350. clean and slice up chicken breasts. then season with creole seasoning and bake until done drain off chicken juice then add to gumbo pot

add 1 box of chicken broth. keep on a medium heat. when it starts to boil, turn back down to a low heat. and stir.

chop and slice up ur smoked sausage. and fry. you might have to do this in batches. when sausage is cooked put sausage and the juice from the sausage in the gumbo pot. this is important for the flavor. stir the pot. and repeat this until all sausage is fried and in the pot.

add half of the next box of broth. this should be all that u need unless you add more meat. season the gumbo with about 4 or more tablespoons of the essence mixture. you need this mixture for the flavor so don't skip out on it.

keep stirring the pot. it sould be nice and steamy and a low boil.

add your shrimp directly to the pot now. make sure they are clean. and stir it in so the liquid can cook the shrimp thoroughly.

chop your green onions and add to the pot and stir. cover for 10 min on low. this is enough time for shrimp to cook and green onions to cook down

add your rice and gumbo to your bowl and ENJOY!!!