Wash and chop all of the vegetables, and prep the remaining ingredients (particularly the stock and browned sausages) to have at the ready.
Roux + Gumbo
As with any roux, prepare yourself to be stuck at the stove for at least 30 minutes, so if you don't already have music on, go back to step one, and also get a glass of whatever beverage is going to put you in the best mood for dancing while stirring (and stirring, and stirring) that roux lest it burn. Depending on the time of day, this chef is probably doing red wine or Grady’s New Orleans style iced coffee (with milk and maple syrup, of course).
Heat a heavy-bottomed pan to medium. When hot, add the butter. When the bubbling subsides, add the flour and stir vigorously with a flat-head wooden spatula until well combined. Continue stirring until it is at least the color of peanut butter, noting that it will continue to cook a bit darker in the next step (also see note below).
When your nice brown color is reached, add the diced vegetables and garlic, continuing to stir until the vegetables begin to melt into the roux (about 20 minutes). Then add the salt, spices, herbs and sausages, and cook for 5 minutes.
Add 5 cups of the broth (to start), bring to a boil and then reduce to a simmer for one hour, then add the chicken and okra, and simmer gently for 15 more minutes. Add broth whenever it is getting too thick or sticking to the bottom of the pan. The longer you wait to eat it, the better it will taste! But we don't blame you if you want to dive right in.
Serve
Put a rounded scoop of hot, cooked white rice in the center of a bowl or deep dish, and spoon the gumbo around it. Garnish with chopped parsley, green onions and of course some Crystal hot sauce.