Chop up your andouille sausage into coins, and heat a cast iron Dutch oven over medium-low. Brown the andouille sausage coins in your heated Dutch oven, remove and set to the side. Add oil and flour and stir over low heat to create a roux. Add your holy trinity, chopped green pepper, onion, and celery and stir over low heat. After a few minutes add your garlic. Turn up the heat and add chicken stock. Chop up chicken breasts into cubes or strips, your preference,  and add to pot. Add both seasonings, bring to a boil then reduce to a simmer. Simmer for 30 minutes. Turn off the heat and stir in frozen okra, let sit for 5 minutes. Serve and enjoy!