Heat up 1/2 tbsp olive oil in a large pot over medium heat. Add chicken, 1/8 tsp salt, and 1/8 tsp black pepper. Sear for 8 minutes, flipping halfway through. Transfer the chicken to a plate and cover it with aluminum foil. Allow it to cool slightly.
In the same pot, add okra and cook for 3 minutes over medium heat. Once the okra is lightly browned, transfer it to a plate and set aside.
Add the remaining 1 tbsp olive oil, butter, and flour. Cook for 5 minutes over medium heat or until the roux has reached a dark golden brown hue; stir occasionally. Meanwhile shred the cooked chicken with a pair of forks and set aside.
Add chopped onion, celery, and bell peppers to the pot. Sauté for 3 minutes over medium heat or until tender.
Return okra to the pot, along with dried basil, thyme, cayenne pepper, Cajun seasoning, 1/8 tsp salt, and 1/8 tsp pepper. Cook for 30 seconds or until fragrant.
Add unsalted chicken broth, shredded chicken, smoked sausages, and bay leaf. Bring the pot to a boil, then reduce the heat to medium-low and simmer for 30 minutes, uncovered.
Taste and check for seasoning if needed. Remove the pot from the heat. Garnish with freshly chopped parsley and serve with rice.