Preheat the oven to 400 °F.

Add the flour to a small cast iron skillet (or regular skillet) and toast in the oven for 20-25 minutes, stirring every 5 minutes. It will change in color (see photo). Let it cool completely before using.

In a medium stock pot, heat the oil over medium-high heat. Add the flour and stir constantly. The mixture should be a copper penny color before moving to the next step. Don't take it too far or it can burn.

Add the onion, celery, bell pepper, and sausage.

Saute for 5-7 minutes, stirring occasionally. The onions should soften and the sausage should brown a bit. Next, add the water and next 7 ingredients. Bring to a simmer and let cook covered for 45 minutes.

Add the chicken breast whole and cook uncovered 20 minutes. When the chicken is done, remove it from the pot, shred the meat, then add it back to the pan. Next, add the okra and parsley and cook uncovered for 5 minutes.

Right before serving, add the shrimp and cook for 4-5 minutes, until the shrimp are done. Serve over white rice.