11: Warm up a large gumbo pot over medium heat, then reduce to low heat.
2: In a cast iron skillet, saute' smoked sausage in half of the cooking oil over medium high heat until sausage begins to brown (about 4 to 5 minutes).
3: Transfer sausage to the gumbo pot.
4: Saute' andouille in the skillet over medium high heat until slightly browned.
5: Transfer andouille to gumbo pot.
6: Saute' chopped onions, celery, and bell pepper in butter in the skillet for 8 to 10 minutes.
7: Add all seasonings and bouillon granules to skillet and cook for 3 minutes, stirring constantly.
8: Transfer vegetable and seasoning mixture to gumbo pot.
9: Saute' chicken, half a batch at a time, in remaining cooking oil until slightly browned.
10: Transfer chicken to gumbo pot.
11: Add hot pepper sauce, chicken broth, and water to gumbo pot and bring to a boil over medium high heat.
12: Crumble in dark roux.
13: Bring to a boil again, then reduce heat, and cook gumbo on a low boil for 60 minutes.
14: Reduce heat to a low simmer for 10 minutes.
15: Add shrimp and crabs or lump crab meat and simmer an additional 10 minutes
16: Garnish with green onions and serve with potato salad.