Heat oil over medium heat in a dutch oven pot or large soup pot. Season chicken with salt and pepper then cook until browned on both sides. Remove then cook sausage.
Remove sausage. Add butter. When melted add flour then whisk to combine. Cook for 10-15 minutes, forming a dark roux. Turn to low then add celery, pepper, onions and garlic. Cook 10 more minutes.
Add worcestershire, salt, pepper and parsely and cook another 10 minutes, stirring constantly. Your dark roux is now finished!
Add the beef stock. Cube the chicken and sausage and add to the mixture. Bring to a boil. Cover and simmer for 45 minutes. Add the tomatoes and okra and simmer one more hour.
Add the chopped fresh parsley, shrimp and green onions. ENJOY!