In a medium pot, add the chicken and cover with 2 quarts of water. Bring to a boil, reduce to a simmer, and cook for about 20-25 minutes. The chicken is ready when it reaches an internal temperature of 160ºF.

Strain the chicken broth and reserve.

Remove the cooked chicken from the pot to cool. Shred into small pieces, cover and set aside.

In a medium pot, add the okra and ½ cup of water. Bring to a boil, then reduce the heat and cover. Simmer for about 7-9 minutes, stirring occasionally until tender. Transfer to a colander, drain and set aside.

In a large dutch oven or a heavy-bottomed pot, combine the flour and butter. Cook over medium heat, stirring often with a whisk for about 15 minutes, until dark brown roux forms. If the roux isn’t darkening after 10 minutes, increase the heat during the last 5 minutes. Watch it, and don’t allow it to burn.

Add the onion, bell peppers, celery, and garlic to the pot. Sauté for 8-10 minutes until the vegetables are tender.

Add the cooked okra, sliced sausage and tomatoes. Cook for 10 minutes, stirring occasionally.

Add the bay leaf, basil, cayenne, thyme, salt, and pepper.

Stir in 4 cups of the reserved chicken broth. Loosely cover the pot and simmer over medium-low heat for about 30 minutes, stirring occasionally until the gumbo thickens.

Add the shredded chicken and simmer for an additional 15 minutes.

Turn off the heat and slowly stir in the gumbo filé. Do not let the gumbo boil as it could become stringy. Season with additional salt and pepper if needed. If the gumbo is too thick, add a bit more chicken broth.

Serve alongside steamed rice, and enjoy!