Louisiana Chicken and Sausage Gumbo

1. In a Dutch oven or larger pot, heat 1 tablespoon vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon, drain and set aside. 2. Season the chicken with the Essence and add in batches to the fat remaining in the pot. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pot, let it cool then place in refrigerator until ready to add to the gumbo. 3. Combine the remaining 1/2 cup oil and the flour in the same pot over medium heat. Cook, stirring constantly for 20 to 25 minutes until the roux becomes the color of chocolate. 4. Add the onions, celery, and bell pepper and cook 4 to 5 minutes. Add the reserved sausage, salt, cayenne pepper,and bay leaves. Stir and cook for 2 minutes. 5. Slowly add the chicken stock and stir while cooking until well combined. Bring the mixture to a boil. Cook on medium-low uncovered about 1 hour. Stir occasionally. 6. Add the chicken and simmer for 1 1/2 hours. Skim off the fat that rises to the surface. 7. Add the okra and parsley and cook on low for 30 to 40 minutes. 8. Serve over long-grain white rice with green onions sprinkled on top. Don't forget the Tabasco sauce!