1
In a large pot over medium heat, melt 2 tablespoons of butter and add bell peppers, onions and celery. Cook for about 5 minutes, then add garlic to vegetables for the last minute of cooking.
2
Add chicken broth, cayenne pepper, Worcestershire, parsley, frozen okra, salt and pepper. Brink the pot to a boil and then reduce heat, cover and let simmer.
3
While the pot is simmering, brown the sausages in a skillet, then add to pot.
4
Discard sausage drippings from the skillet and melt 6 tablespoons of butter in the pan. Once melted, add 6 tablespoons of flour and whisk until roux in incorporated. Cook for 6-7 minutes and stir constantly until roux becomes a caramel color.
5
Add roux to the large pot of chicken stock and bring to a boil while stirring constantly. Reduce heat and add chicken. Let simmer for an hour. Add shrimp just before serving.