In a 2 gallon stock pot add oil over medium high heat.
Add sausage, tasso and chicken then cook for 3-4 minutes.
Add okra and cook for 2-3 minutes.
Add green bell pepper, onion, celery, bay leaves, salt, pepper and cayenne pepper. Continue to cook for 3-4 minutes. Pour in chicken stock and simmer for 45 minutes to 1 hour.
Raise heat to high, simmer and then whisk in small amounts of the roux at a time until liquid coats the back of a spoon.
