Begin by chopping the onion, peppers, and celery. Set aside. Cut the sausage into slices, and then in half again. Cut the chicken into bite size chicken pieces.

To make the roux, melt the butter in a large dutch oven or cooking pot over a medium-high heat. Whisk in the flour, and continue whisking as it cooks to prevent it from burning. Cook for about 4 minutes, until the roux turns a golden brown, similar to milk chocolate, and smells nutty.

Stir the chopped onions, peppers, and celery into the roux, and cook until the vegetables begin to soften and onions become transparent

Next add the minced garlic, cayenne pepper, ground mustard, paprika, garlic powder, cajun seasoning, salt and pepper. Cook for a minute and continue stirring.

The next step is to add in the chopped chicken, and stir occasionally until the chicken is browned.

Next add the sausage, chicken broth, and bay leaf to the pot. Scrape up any browned bits from the bottom of the pan. Bring the soup to a boil, and cook about 10 minutes over medium heat.

Lastly add the shrimp and okra to the creole gumbo. Bring back to the boil and cook until the shrimp turns pink and is fully cooked. Serve with rice and french bread.