Prepare soup base according to package directions, substituting chicken stock for the water. Keep warm.
Sauté chicken in vegetable oil at medium-high until internal temp is 165°F. Add to prepared soup base along with cooked crawfish.
In same skillet, add butter and sauté onions, bell peppers, and celery until just beginning to become translucent. Remove from heat and add seasoning. Add to gravy.
Simmer for 15 to 30 minutes, stirring frequently to prevent sticking.
Hold at 165°F during service.
For each order, ladle desired amount of gumbo into a large flat bowl. Top with 3 oz. fried okra.