Make a roux with oil and flour in a heavy pot/skillet. Cook on low, stirring constantly till a rich dark brown. Add onion, celery, green pepper and cook till tender. Add water to roux a small amount at a time until well blended, then okra, tomatoes, and sausage (should be fried, drained, and sliced). Boil, reduce heat and simmer 1-2 hours. Add salt, pepper, chicken, and boil for 10 minutes. Add parsley, green onions. Serve over rice.

Note: Use your chicken broth plus water to make a gallon.