If you have time, making your own chicken stock makes this gumbo really great. Check out my recipe for homemade stock here. Use the chicken from making the stock; pull and shred about 1/2 pound of both white and dark meat, disgard the skin. You'll be tempted, but don't use more than about a hlaf-pound of each. If you don't have time to make fresh chicken stock, this recipe is still great if you use commercial chicken stock and a couple of boneless/skinless chicken breasts and and a couple of boneless/skinless chicken thighs cut into cubes.
Many commercial creole seasoning mixes contain high levels of salt. Make sure to adjust your added salt according to the creole seasonong.