Over medium, heat oil in a dutch oven pot or large soup pot. Season chicken with salt and pepper then cook until browned on both sides. Remove chicken then cook sausage.
Remove sausage. Add butter. When melted add flour then whisk to combine. Cook for 10-15 minutes, forming a roux. Turn to low then add onions, peppers, celery and garlic. Cook 10 more minutes.
Add worcestershire sauce, salt, pepper and parsely and cook another 10 minutes, stirring constantly. You now have a flavorful dark roux that is deep, dark and 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. Stir. ENJOY! Serve as it is or with a side of rice or biscuits.