To make chicken gumbo, whisk 1/3 cup flour into 3 tablespoons oil over medium heat. Chop and add 2 red peppers, 1 onion and 4 garlic cloves with 1 teaspoon oregano. Add 4 cups water, 10 ounces okra and 8 ounces andouille sausage. Boil and add 4 cups shredded chicken.
To make a somewhat spicier variation, combine 1 cup vegetable oil with 1 cup flour in a cast iron pan over medium heat. Stir the mixture constantly for 20 to 25 minutes until it forms a dark brown roux. Add 1 1/2 cups chopped onion, 1 cup chopped celery and 1 cup chopped bell peppers. Stir 4 or 5 minutes more until the vegetables are tender. Add 1 pound smoked sausage, 1 1/2 teaspoons salt, 1/4 teaspoon cayenne pepper and 3 bay leaves. Stir the mixture 3 or 4 minutes.
Add 6 cups chicken broth and stir until the roux and broth are combined. Bring the mixture to a boil, then simmer over medium-low heat for an hour. Season 1 pound chicken meat cut into 1-inch chunks with a purchased spice rub and add it to the pot. Simmer the mixture for two more hours and skim away any fat from the surface. Remove the dish from the heat. Stir in 2 tablespoons fresh parsley and 1/2 cup chopped green onions.