Instructions

1. Preheat oven to 275 F.
2. Slice okra into 1/2 inch pieces.  (Toss away both ends of the okra.)
3. Spread okra out onto a baking sheet and place it in the oven to dry the slime out of the okra.  Dry out the okra in the oven for about 1 hour, flipping occasionally.  You want the okra to become dry without burning it.
4. While the okra is in the oven drying it's time to start getting everything else going.  Heat the olive oil in a heavy bottom pot over medium to medium high heat; preferably a cast iron dutch oven if you have one.
5. Add the onion, belle pepper, and celery to the pot and cook them down until the onions have begun to brown just a bit.
6. Season chicken with Creole seasoning and add it to the pot.  Brown chicken on all sides; about 10 minutes.
7. Slice smoked sausage into 1/2 inch pieces and add it to the pot with the chicken and vegetables and cook for another 5 minutes.
8. Lower the heat to low add tomato sauce, sugar, dried oregano, dried parsley, and chicken broth to the pot.  (By this point in the cooking process your okra should be about dry.)
9. Once your okra is dry remove it from the oven and add it to the pot with everything else.  Cover and cook for 45 minutes.  If you want to thicken the okra, chicken, and sausage up a bit you can remove the lid from the pot and let it cook down for another 15 minutes or so.