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Season the chicken with the garlic salt, 1 tsp thyme, 1/2 tsp black pepper.
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Pour the oil into a pan, and heat up over medium. Once the oil is nice and hot, start adding the chicken in, but be sure not to overcrowd the pan otherwise the temperature will drop!
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Once the chicken is browned ( we’re just browning it at this point!), remove it from the oil, and put it in a large pot( the pot you will be cooking the gumbo in).
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Next, carefully pour oil into a boil , but do not discard because we will be using it later!
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Put the pan back on the burner, and toss in the sausage. Brown the sausage, then toss it in the pot along with the chicken.
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Now add the peppers and onions into the pan, and cook until they soften. Toss the peppers and onions into the pot along with the chicken and sausage.
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Pour 6 cups of chicken broth into the large pot, then place it over medium high. Let cook for 45 minutes.
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Next pour the reserved oil back into the pan, and heat over medium.
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Once the oil is nice and hot, sprinkle in the flour, and whisk.
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Continue to cook the roux until it’s nice and chocolate brown (Milk chocolate… not dark chocolate y’all! LOL). Then turn off, and remove the pan from the heat.
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Head over to the pot and add in the roux, and remaining seasonings.
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Give everything a nice stir, and cook for 10 minutes.
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Add in the okra, and stir. Cook for another 20 minutes or so.
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Serve and enjoy with rice!
