Boil chicken until cooked. Add salt and pepper. Cut up sausage and ham and set aside in refrigerator. Save 1 quart of chicken broth, strain of all fat and grease, set aside. Clean and debone chicken and set aside in refrigerator. Chop seasonings. Pour oil in large pot on med. heat until it gets hot, about 15-20 minutes. Stick end of wooden spoon in oil, if sizzles, oil is hot enough. Slowly add flour, stirring constantly until roux turns chocolate brown. Then add seasoning, stir about 5 minutes, add chicken broth. It may get lumpy, keep stirring, add water if needed. Stir until lumps are gone. Add sausage and ham, turn heat to high and bring to boil. Turn heat to med.-low and cook for 1 hours. 10 minutes before it's done add chicken, shrimp and crabmeat.

Serve over hot rice.