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1 whole chicken, 3-4 pounds, cut into 14 pieces

2 tablespoons Old Bay seasoning

1 tablespoon garlic salt (with dried parsley)

1 tablespoon coarsely ground black pepper

2 quarts unsalted chicken broth + 2 quarts water

1 1/2-2 pounds uncooked prawns, peeled and deveined; shells reserved

2 tablespoons olive oil

4-5 andouille sausages, sliced into 1/2-inch rounds

4-5 Louisiana-style hot links, sliced into 1/2-inch rounds

4 jalapenos, seeded and diced fine

1-2 serrano peppers, seeded and diced fine

2 green bell peppers, small dice

1 red bell pepper, small dice

5 green onions, finely chopped

1 onion, small dice

2 stalks celery with tops, small dice

5 cloves garlic, minced

About 1 cup all-purpose flour

1 1/2 tablespoons gumbo filĀ° (Zatarain's brand preferred)

1-2 cooked Dungeness crabs, quartered (optional)

Steamed rice

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