Step 1

Make the roux by combining the flour and oil in a large dutch oven or other large heavy-bottomed pot. Cook and stir over medium-low heat for 30-45 minutes, stirring almost constantly, until dark brown, almost chocolate colored, and about cookie dough consistency.

Step 2

Add the onions, celery, bell pepper, and garlic. Continue to cook for 7-10 minutes until softened.

Step 3

Meanwhile, brown the sausages in a large skillet over medium-high heat. Place them in an even layer and cook for 2-3 minutes per side, working in batches if needed. Use a fork to flip them. Transfer to a plate when done.

Step 4

Deglaze the pan with 1/2 cup of the chicken broth, then pour this into the pot with the vegetables and roux.

Step 5

Add remaining broth, cajun seasoning, okra (if using), and parsley, and stir well. Bring to a boil over medium heat and cook for about 10-15 minutes until the okra is tender.

Step 6

Add the sausages, cooked chicken, and shrimp. Continue to cook just until shrimp are pink. Adjust salt and pepper as needed. Serve warm over white rice with chopped green onions sprinkled on top.