Heat oil in heavy pot over medium heat. When oil is hot, gradually add flour. Lower heat. Stir constantly. After flour is combined with oil, turn fire very low and cook until golden brown, stirring constantly. When roux is golden brown, pour into another container until ready to use. Roux will got too dark when left in the same pot it was prepared in.
After roux is completed add water, bell peppers. Bring to a boil add chicken, sausage, seasoning, gumbo mix, chicken bouillon cubes. Cook on a low fire. Add shrimp and crab meat parsley, and onion tops. Cook another 35 minutes.