Make a roux: In a large pot, heat oil over medium heat. Slowly whisk in the flour, stirring constantly until it turns a deep brown color (like chocolate), about 15–20 minutes.

Add vegetables: Stir in onion, bell pepper, celery, and garlic. Cook for 5–7 minutes until softened.

Add meat: Add chicken and sausage. Cook until lightly browned.

Season & simmer: Pour in chicken broth and water. Add bay leaves, thyme, paprika, cayenne, salt, and pepper. Stir well.

Simmer: Lower the heat and let it cook for 45–60 minutes, stirring occasionally.

Add okra (optional): Stir in sliced okra during the last 15 minutes of cooking.

Serve: Remove bay leaves. Serve hot over white rice. Garnish with green onions and parsley.