Step 1

Stir oil and flour together in a microwave-safe bowl. A Pyrex 2-quart batter bowl works perfectly. Place into the microwave and cook on HIGH for 8-10 minutes, stirring with a wooden spoon after every minute for the first 5 minutes and about every 45 seconds thereafter. Stir and mash flour against the side to be sure the mixture is the same color throughout before returning to the oven. (If you see black specks, it has burned and needs to be thrown out. Start over again being careful not to overcook by stirring frequently and thoroughly.) Cook until the oil and flour mixture is the color of chocolate. Some people like it even darker...not me.

Step 2

Spray large heavy-duty Dutch oven with a light coating of vegetable oil and saute onions, pepper, and celery. Cover to sweat and cook vegetables while completing step two.

Step 3

Add roux to softened vegetables in a Dutch oven. Stir warm broth and remaining seasonings into roux and vegetable mixture until roux is completely dissolved. Simmer 45-60 minutes. Add okra and chopped parsley. Cook another 10-15 minutes.

Step 4

While veggies simmer, dice sausage into medium size pieces. Saute it in a medium skillet until brown. (Helps to relieve sausage of some of its grease.) Drain.

Step 5

About 5 minutes before ready to serve, add sausage and chicken to pot and heat through. Remove bay leaves, taste, and adjust seasonings.

Step 6

Spoon cooked, long-grain rice into a bowl and cover with gumbo. Serve with saltines or toasted French bread.