Make a roux by whisking the flour and 1/2 cup of butter and ¼ cup of oil together in an extra-large, saucepan over low-medium heat until smooth. Cook the roux until it turns a rich dark brown color (can take 20-30mins). Please watch carefully to make sure that roux does not burn.

Stir in the chopped celery, onion, green bell pepper, and garlic into the roux. Bring the mixture to a simmer over medium heat, and cook until vegetables are tender, 10 to 15 minutes. Add chicken broth to the saucepan. Mix in the sausage and the chicken. Reduce heat to a simmer, and add Perfectly Seasoned All-Purpose Seasoning, pepper, cajun seasoning, bay leaves, thyme, old bay, tomatoes. Simmer the gumbo over low heat for 45mins; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.

Meanwhile, melt 2 tablespoons of butter in a skillet, and cook the okra over medium heat for 15 minutes; transfer cooked okra into the gumbo mixture. Mix in crablegs, shrimp, scallops, and the juice of 2 lemons, simmer until flavors have blended (30-45 more minutes).  Serve with rice.  Enjoy!