In a large Dutch oven, heat the vegetable oil over medium-high heat. Gradually add the flour, stirring constantly until the mixture turns a deep brown color (about 15–20 minutes).

Stir in the chopped onion, bell pepper, celery, and minced garlic. Cook for around 5 minutes until the vegetables are tender.

Mix in the sausage slices, allowing them to brown slightly, about 5 minutes.

Sprinkle the cayenne pepper, thyme, oregano, paprika, and black pepper. Stir well to combine and coat the sausage and veggies with the spices.

Gradually add the chicken stock while whisking to ensure there are no lumps. Toss in the bay leaves and bring the mixture to a gentle simmer.

Reduce heat to low, and let it cook uncovered for 45 minutes, stirring occasionally.

Next, stir in the shrimp and okra, simmering for an additional 10 minutes until the shrimp are cooked through and the okra has softened.

Taste your gumbo, adjusting salt as necessary, and remove the bay leaves. Serve over white rice and garnish with green onions and parsley.