I'm serious. The message has been sent (if it hasn't already): Your President and Vice President have given you their tacit blessing to shoot dissidents and protesters, no matter how peaceful or whether they provide zero reasonable threat to public safety, and if you do, there's a stack of pardons on stand by.
That sucks. I've been so religiously (and probably neurotically) fixed on fitness over the past 10+ years that whenever I get the slightest tweak that might interrupt my routine, it really pisses me off. Hope you're back at it soon enough.
Mostly the way I'll do it from here on out. My Cajun friend usually put her chicken in the pot at the beginning of the long simmer (sometimes bone in, sometimes boneless pieces), and her family didn't give two shits about stringy chicken. But I like the non-stringy version, and for what it's worth, it makes the money shot look more appealing.
I've always put in seafood the last 10-15 minutes. I put in sausage for about the last 30 minutes. But I usually put in raw chicken right after I've brought the stock down to a simmer after the roux and trinity are set, and keep that on the stove for a couple hours. That often leads to stringy chicken, which I really don't mind. But for my last batch of gumbo on New Year's Eve, I put in the chicken for just the last hour and it turned out perfect -- fully cooked and no stringy debris. Stayed that way for leftovers the next day. I'm probably telling most on this thread what they already know. But if you want to avoid stringy chicken in the gumbo, cook it for only an hour or so before serving.