Diced the onions, celery, and bell pepper. Mince the garlic. Set all veggies aside.
Prepare and clean the shrimp, chicken, and crab legs. Once done, season the chicken and shrimp with 1-1/2 to 2 Tablespoons of Grand Diamond All-Purpose Seasoning or season to taste. Set aside. Slice the sausages, set them aside.
Preheat 3 to 4 tablespoons of oil in a large stockpot over medium-high heat, brown the chicken. Don’t overcrowd the pot, brown the meat in batches if needed. Add more oil to the pot and brown the sausage, again do it in batches if needed. Set both aside.
Make the roux first. Start with a clean pot. Preheat 3/4 cup of oil over medium-high heat. Add 1 cup of flour and stir. Continuously stir until the roux is the color chocolate or slightly deeper. Adjust the heat to medium if needed to avoid burning.
Next, stir in the onions, celery, and bell pepper. Cook for about 10 minutes. Add the garlic and stir for another minute. Add the bay leaves and tomatoes, stir for 2 to 3 minutes. Next, add 3 to 4 tablespoons of Grand Diamond All-Purpose Seasoning, or seasonings of choice, be mindful of the amount of sodium is added. Add the thyme, crab boil, and gumbo file. Stir to combine.
Stir in the chicken and sausage and follow with the seafood stock. (Note: If you like your okra to cook for most of the cooking time, add it at this point along with the chicken and sausage.) Place the lid on the pot and bring to a boil over high heat then reduce to medium heat. Simmer for about an hour stirring occasionally.
In a small pan over medium-high heat preheat 2 or 3 tablespoons of oil. Saute the okra until the slime is no longer visible. Turn off the heat, add to the gumbo with the crab legs.
After an hour or so, skim the top of the gumbo with a large serving spoon to remove some of the fat that has come to the surface.
Taste and adjust the seasoning(s) to taste. Be mindful of the sodium content in all of the seasonings that are being used. Seafood has its own sodium content.
Add the crab legs and optional lump crab meat along with the okra. Place the lid on and simmer for 30 minutes or so.
Finally, stir in the shrimp and cover with the lid. Simmer for another 15 minutes or until the shrimp turn pink.
Serve immediately with rice and Enjoy!