In a large stockpot on high, heat the olive oil and whisk in the flour. Continuously stir to cook the mixture until it is brown in color. This mixture is called a roux, which acts a thickener in the gumbo.

Add the cooked chicken, chicken stock, onions, and peppers. Bring the mixture to a boil, then reduce the heat to simmer.

Add the hot sauce, sausage, zucchini, and okra. Continue to simmer on a low heat. When the okra is cooked, turn up the heat and bring the gumbo back to a rolling boil. Add the shrimp, oysters, and crawfish. Let the gumbo boil for 3 minutes to cook the seafood.

When all the seafood is completely cooked, season with salt and pepper. Serve each portion of gumbo over a bed of rice.