Heat up 1/2 tbsp olive oil in a large pot over medium heat. Add 6 oz chicken, 1/8 tsp salt, and 1/8 tsp black pepper. Sear for 8 minutes, flipping halfway through. Transfer the chicken to a plate and cover it with aluminum foil. Allow it to cool slightly.

In the same pot, add 5 oz okra and cook for 3 minutes over medium heat. Once the okra is lightly browned, transfer it to a plate and set aside.

Add the remaining 1 tbsp olive oil, 2 tbsp butter, and 1/4 cup flour. Cook for 5 minutes over medium heat or until the roux has reached a dark golden brown hue; stir occasionally. Meanwhile shred the cooked chicken with a pair of forks and set aside.

Add 2 tsp minced garlic, 1.5 oz diced onion, 1 oz celery, and 1.4 oz bell peppers to the pot. Sauté for 3 minutes over medium heat or until tender.

Return okra to the pot, along with 4 oz tomatoes, 1/4 tsp dried basil, 1/4 tsp thyme, 1/4 tsp cayenne pepper, 1/4 tsp Cajun seasoning, 1/8 tsp salt, and 1/8 tsp pepper. Cook for 30 seconds or until fragrant.

Add 4 cups unsalted chicken broth, shredded chicken, 4.8 oz smoked sausages, and 1 bay leaf. Bring the pot to a boil, then reduce the heat to medium-low and simmer for 30 minutes, uncovered.

Taste and check for seasoning if needed. Remove the pot from the heat. Garnish with 1 tbsp freshly chopped parsley and serve with 3 cups cooked rice.