You'll need a large cooking pot and 1 frying pan (iron skillets always work best for this).
Cut up chicken into cubes and start boiling it in the large cooking pot. Let chicken cook until step # 13. May need to keep adding water as it boils down.
Dice onions, bell pepper, and celery then set aside (a.k.a. the ‘trinity’).
Heat the 1/2 cup cooking oil in pan then add okra and cook for 15-18 minutes (browned a little bit) then set the okra aside.
Put the 3 tablespoons of butter in the 2nd large cooking pot, heat it up and start sautéing the onions, bell pepper, and celery (trinity) for 10 minutes. You’ll want to burn it a bit to help add flavor to the gumbo.
Add the large can of tomatoes along with it’s juices and smash up the tomatoes as you stir.
Add the 2 cups of chicken stock, 3 tablespoons Worcestershire sauce, 1/2 tspn. oregano, 1/2 tspn. Garlic powder, and okra, excluding the okra oil.
Cover and cook for 30 minutes.
*While that’s cooking make your roux:.
In frying pan heat 3 tablespoons oil up on med high.
Add 3 tablespoons of flour, and brown till you get a dark chocolate color , stirring constantly (this is the stinky part of making gumbo, but necessary).
Once brown, add the 1 1/2 cup of chicken stock to make a gravy. Stir out all the lumps with whisk and set aside.
After the 30 minutes cooking time is up, add the roux and meat(s) to the pot.
Add salt and pepper (and Tony Chachere’s Seasoning & Louisiana Hot Sauce).