Debone and cut up the chicken into small bite size pieces then set aside. Cut up the sausage, andouille, and tasso. Cut each sausage lengthwise into four pieces. Then slice the four pieces into small chunks. You want small bite size pieces of sausage in the gumbo. Set the sausage, andouille, and tasso aside.

In a bowl, mix all of the spices in the seasoning mix. Thoroughly mix them together and set aside.

Make a roux. Pour ? cup vegetable oil in a 10-12 inch skillet. Heat on high heat. Watch the oil, and as soon as it begins to barely smoke, slowly start adding the 3/4 cup flour. Sir constantly with a metal whisk. The roux will darken quickly, you want to get it to at least a dark brownish red. If you start to see black specks in it then you burned it. Discard it and start over. You may have to regulate the heat a bit if it starts to cook too quickly. Just use your best judgment and do not stop stirring.

When the roux reaches a dark reddish brown color then remove it from the heat and immediatly add the chopped onion and 1 tablespoon of the seasoning mix. This will caramalize the onions and darken the roux further. Continue to stir for about 1 minute. Now add the celery and bell pepper. Continue to stir until the roux stops cooking. Set aside.

In a large 8 quart stock pot brown the chicken in extra virgin olive oil over medium/high heat. Add 1 tablespoon of the seasoning mix to cook into the chicken. Cook till golden brown (about 5-10 minutes) then remove the chicken. Now brown the sausage, andouille, and tasso with a bit of the seasoning mix as well. Cook for about 5 minutes. Drain the fat from the pot and then put all of the chicken, sausage, andouille, and tasso back in the pot and add ? cup vegetable oil. Simmer on medium heat for 10 minutes while adding 1 tablespoon of the seasoning mix.

Add 8 cups of chicken stock and stir well. Bring to a boil then stir in the roux mix you made earlier. Mix everything very well and reduce heat to medium/low.

Add the green onion, shallots, parsley, and the remaining seasoning mix. Cook for 3? hours on medium/low heat stirring occasionally.

Now add 1 cup of dry white wine, 1 tablespoon Worcestershire sauce, and the crawfish. Cook for another 30-40 minutes.

Serve over a bowl of white rice.