Pour 1/4 cup vegetable oil into a pan, then place the pan over medium heat.
Once the oil is hot place the chicken thighs into the pan.
Season the chicken with 1 tsp poultry seasoning,1 tsp seasoning salt, 1/2 tsp ground black pepper, 1 tsp onion powder, and 1 tsp garlic powder.
Brown each side of the chicken, then pour in 1/2 cup of the chicken broth.
Cover the pan, and let the chicken cook, until it is completely cooked throughout. Once done, remove the chicken from the pan.
Toss in the celery, bell peppers, and onions, then cook for 2 minutes.
Toss in the minced garlic.
Cook until the veggies are nice and translucent, then turn the heat off.
In a LARGE pot pour in 1 cup of vegetable oil, and place the pot over medium heat.
Once the oil is nice and hot, start sprinkling in the flour, but just a little bit at a time.
Stir continuously, to prevent lumps, and cook until the roux turns into a peanut butter brown color ( about 30 minutes).
Once the roux is nice and brown, slowly pour in the remaining chicken broth.
Add in the cooked vegetables, the chicken, and andouille sausage.
Give everything a nice stir.
Sprinkle in all of the remaining seasoning salt & black pepper.
and add in the tomatoes, and bay leaves.
Stir and cover, then let cook for about 20 minutes.
Next add in the chopped okra, and dried shrimp.
Stir, cover, and cook for 20 minutes.
The next step will be adding in the crab.
Make sure that the crab, and other ingredients are nicely covered with the broth.
Let cook for 20 minutes, then toss in the large shrimp.
Stir the ingredients, and reduce the heat to low.
Sprinkle in the gumbo filet, stir, and let cook for 7 minutes.
Turn the heat off, and let the gumbo sit for a couple minutes.
Serve ad enjoy with steamed rice & cornbread