In a large pot add the following: the whole chicken covered with cold water about 2 inches above the chicken; 3 celery stalks and the carrots, both halved lengthwise; 6 peppercorns; 1 peeled onion, cut in half. Using the cloves as stick pins, attache a Bay leaf to each onion half.
After 4 hours of cook time use a ladle and skim the thin lay of rendered chicken fat that has floated to the top. (Reserve the chicken fat in a separate bowl and use to coat your cooked rice.) Simmer the chicken mixture for an additional 2 hours or until chicken is cooked through completely. Discard the vegetables and spices, reserving the chicken and the stock. Place chicken on a large plate to cool.
Preparing the Roux:
In a medium, heavy-bottomed saucepan, melt the butter over medium heat. When butter is melted, whisk in the flour. Continue whisking and cooking on medium heat until the flour looks like milk chocolate and smells like popcorn. Remove from heat.
Putting the Gumbo all together:
Once the chicken has cooled, remove the bones and cut into bite size pieces. Slice the sausage into 1/2 inch pieces. Dice the remaining onions, celery and bell peppers. Finely dice the garlic.
Over medium heat, in a large Dutch oven, cook the sausage pieces until nicely browned. Remove sausage from pan and set aside. Next, add the onions, celery, bell peppers, okra, garlic and remaining Bay leaves. Saute until fragrant and the edges of the onion begin to look clear. Add the diced and crushed tomatoes and 6 cups of the reserved chicken stock, Cajun spices, salt and pepper. Bring to a slight boil, then reduce to simmer.
In a medium bowl, add 1/2 cup roux and 1 cup Gumbo mixture (from Dutch oven). Mix well. Pour into Dutch oven, stirring and simmering. Repeat this process until desired thickness is achieved. Add shrimp to Dutch oven, cook for 2 minutes, or until shrimp is pink and firm. Add chicken and sausage. Stir well. Simmer for 5 minutes.
Serve with rice and cornbread.
If you want to use frozen okra, do not add until the end.