Start by melting butter in a large Dutch oven over medium-low heat. Sprinkle flour over top and cook, stirring constantly, for about 10 minutes, or until roux is dark caramel in color. Be careful not to burn it.

Stir in onion, bell pepper, and celery, and cook for about five minutes. Stir in garlic and sausage; cook for one more minute.

Now, whisk in the chicken broth then increase the heat to high and whisk until smooth.

Next, you want to add the diced tomatoes (don’t forget their juices), whisk, and bring to a boil.

Then reduce the heat to low and add the thyme, oregano, bay leaf, paprika, and cayenne pepper. Let simmer for 30 minutes while stirring occasionally.

After that, add the shredded chicken and okra to the pot and simmer for 10 more minutes. Remove from the heat and stir in the green onions, parsley, and filé powder.

In the end, taste the dish and adjust the seasoning, if necessary with additional cayenne. Serve with warm rice.