1/4 cup vegetable oil
1/2 pound smoked sausage, cut into cubes
1/2 cup all-purpose flour
5 tablespoons butter
1 large onion, chopped
4 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1 1/2 tablespoons parsley
4 cups hot water
5 beef bouillon cubes
1/2 a rotisserie chicken, diced
2 tomatoes, peeled, seeded and minced
1 cup sliced okra
Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Add the remaining 3 tablespoons butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
Add Worcestershire sauce and the parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes. Add the chicken, sausage, tomatoes and okra. Bring to a boil, then reduce the heat, cover, and simmer for at least 1 hour.