Start by chopping your vegetables and cutting the chicken into bite-sized pieces.

In a large pot over medium heat, add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set it aside.

In the same pot, add 2 tablespoons of cooking oil. Once warmed, add 2 tablespoons of flour to create a roux, stirring continuously until it turns deep brown, about 5-7 minutes.

Add the onion, celery, and bell peppers to the roux and cook for another 5 minutes until softened. Add the garlic last minute.

Stir in the diced tomatoes, cooked sausage, chicken, Cajun seasoning, bay leaves, and chicken broth. Bring to a boil, then reduce the heat to a simmer.

If using fresh okra, add it after about 20 minutes of simmering. Frozen okra can be added a little later.

Let the gumbo simmer for about 30-40 minutes, stirring occasionally. Adjust seasoning with salt and pepper.

Remove bay leaves before serving and garnish with chopped green onions and parsley.