Start of chicken prep: Cut 6 chicken breasts into small- to medium-sized chunks. Be sure to cut away fat. Rinse in cold water.

Season chicken chunks with Chicken Rub.

Place chicken in pot filled with 14 cups of water. Add 6 cubes of chicken bouillon. Bring to boil with medium heat on stovetop (degrees may vary based on stovetop). Add garlic powder and stir; season to taste. Cook for 30 minutes. End of chicken prep.

Start of roux prep: Clean 5 sticks of celery in cold water. Cut roots and leaves. Cut into smaller pieces and add to food processor -OR- dice by hand.

Remove stem and seeds from bell pepper. Rinse in cold water. Cut into smaller pieces and add to food processor -OR- dice by hand.

Remove outer skin of yellow onion. Cut onion in half (use only one half). Cut into smaller pieces and add to food processor -OR- dice by hand.

Cut 4 cups of okra into smaller pieces and add to food processor -OR- dice by hand.

If using food processor, blend all vegetables together to reduce their chunk size; if dicing by hand, dice to reduce the vegetables’ chunk size and combine together.

Add four (4) tablespoons of unsalted butter to skillet (or pot.) Throw chopped vegetables to skillet/pot to medium heat.

Crush 10 Bay Leaves with hand. Add leaves to vegetables; stir in.

Add 4 tablespoons of gumbo filé to vegetables; stir in.

Add 1/2 cups of flour to vegetables; stir in.

Add 1 to 2 cups of chicken broth from boiled chicken to vegetables; stir in. Cook for a total of 15 minutes. End of roux prep.

Start of combining ingredients: Transfer chicken (with broth) and roux to stock pot; stir together.

Add 6 WHOLE Bay leaves to pot.

Add seasoned salt to taste.

Add 1.5 teaspoons of salt to pot.

Reduce heat to medium-low after 10 minutes.

Cut Chappell Hill sausage link into thin individual pieces. Add to pot with 1 hr 30 min. remaining.

Rinse ice from blue crabs with cold water. Add to pot with 1 hr. remaining.

Add Crawfish tails to pot with 30 min. remaining (if they're frozen blocks, that's ok; they will melt down).

Rinse shrimp with cold water to remove ice. Add to pot with 10 to 15 min. remaining.

Cook ingredients in stock pot for a total of 1 hour and 30 minutes on medium to medium-low heat. End of combining ingredients.

Start of rice prep: Add 8 cups of water to a pot. Add 1 tablespoon of margarine. Add 1/2 teaspoon of salt. Bring to boil over medium-high heat.

Rinse 4 cups of rice with cold water for 30 seconds. Add to boiling water. Stir once. Reduce heat to medium after 5 minutes. Reduce to low heat after 15 minutes. Cook til water evaporates and rice is soft; approximately 20 minutes. End of rice prep.

Serve gumbo over rice and enjoy!

BONUS 1: If you desire a stronger gumbo taste, mix in more gumbo filé until satisfied.

BONUS 2: If you desire a more "gooey" texture, add about 1/2 pound of thinly sliced ocra to the roux.