I use bone in chicken. I have boiled it for broth and then cut up and put the pieces in whole. I have also seared the chicken in a separate pan and then added to the Gumbo once the broth goes in. Both are good.

Same with the andouille; I sometimes cook it in a separate pan (seems less greasy but may miss some flavor) and sometimes just put the cut up pieces in the roux straight from the package.

What do others do?