1. Thaw shrimp if needed. Chop onion, celery, bell pepper, and garlic coarsely. Cut sausages into ½-inch-thick slices. Separate crab legs; cut chicken into 1-inch chunks and sprinkle with 1 ½ teaspoons seasoning (wash hands).
2. Preheat large Dutch oven (or large, heavy-bottom saucepan) on medium-high 2–3 minutes. Add oil and chicken; cook 3–4 minutes, stirring occasionally, until browned. Remove chicken and cover to keep warm. Add sausage to Dutch oven; cook 3–4 minutes, stirring occasionally, until browned, then remove and cover to keep warm.
3. Reduce heat to medium, add butter, and let melt. Sprinkle in flour; stir to combine. Cook 20–25 minutes, stirring often, until mixture is dark brown.
4. Stir in onions, celery, bell peppers, garlic, and remaining 1 ½ teaspoons seasoning. Cook and stir 8–10 minutes until vegetables soften. Stir in tomatoes with green chilies (do not drain), stock, Worcestershire sauce, red pepper, bouillon base, chicken, and sausage. Bring to a simmer, then cook 20 minutes.
5. Meanwhile, cook rice following package instructions. Chop parsley coarsely (½ cup). Cut okra into ½-inch chunks, discarding stems.
6. Stir okra into Dutch oven; simmer 15 minutes. Reduce heat to low. Stir in shrimp and crab; cover and cook 2–3 minutes until shrimp are opaque and crab is hot. Stir in parsley; serve with rice and hot sauce, if using.

Chef's tip: Have patience cooking the flour mixture in step 3, it will be rewarded in the finished color and flavor of the gumbo.