re: Question regarding chicken in gumbo...

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Ya lost me there.

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How did i lose you? I've made chicken stock before. I cook down the bones of the bird, all of the vegetable peelings, throw in some carrots, black peppercorns, and some salt and boil it down for a couple hours or more, then strain off and reserve liquid. I find the taste of a homemade stock vs. a store bought stock (Kitchen Basics Chicken Stock) are very close to each other.
Thus, i'm not going to extend my gumbo time for a chicken and sausage if i don't feel like it, when i can just buy the stock.

So the consensus on adding raw vs cooked meat for chicken gumbo appears to be...make it how you like it.

Simple. Clear cut. Thanks to all.