Step 1

Heat a large pot over a medium to high heat and brown the sausage on both sides. Remove it from the pot.

Step 2

Turn the heat down and add the oil and flour. Cook for about 35 minutes, stirring often, to make a brown roux.

Step 3

Add the bell peppers, celery, garlic, and onion, and cook for 5 to 8 minutes or until the onions are beginning to turn translucent. The roux will keep darkening and thickening.

Step 4

Return the sausage to the pot and add the chicken too.

Step 5

Add the chicken broth, diced tomatoes, cayenne pepper, Creole seasoning, thyme, bay leaf, salt and pepper. Stir well.

Step 6

Bring the mixture to a boil and then turn down the heat and gently simmer, uncovered, for 1 or 2 hours, stirring occasionally.

Step 7

Add the okra during the last 30 minutes and keep cooking and stirring occasionally until the gumbo is the right consistency.

Step 8

Adjust the seasonings if needed and serve hot garnished with fresh parsley if liked.