Instructions

1. Prepare all ingredients by chopping vegetables, slicing sausage, and dicing chicken into uniform pieces.
2. In a large heavy-bottomed pot, brown the sliced sausage over medium-high heat until slightly crisp, then remove and set aside.
3. In the same pot, add diced chicken and cook until golden brown and nearly cooked through, then remove and set aside with the sausage.
4. Create a dark roux by adding flour and oil to the pot, stirring constantly until the mixture turns a deep chocolate-brown color, being careful not to burn.
5. Add chopped onions, green bell peppers, and minced garlic to the roux, stirring to combine and soften the vegetables.
6. Slowly pour in chicken broth, stirring continuously to prevent lumps and integrate the roux smoothly.
7. Return the cooked sausage and chicken to the pot, then add sliced okra, bay leaves, cayenne pepper, thyme, salt, and black pepper.
8. Reduce heat to low, cover the pot, and simmer for approximately 1 hour, stirring occasionally to prevent sticking.
9. Taste and adjust seasonings as needed, removing bay leaves before serving.
10. Serve hot over prepared white rice, garnishing with fresh chopped parsley if desired.