Over medium heat, place sausage pieces in a dutch oven and cook until browned, about 4 minutes.  Remove sausage from pot, place in a bowl and set aside.

Add butter and oil to dutch oven, over medium heat, and swirl around to coat the surface.  Once butter melts, add flour and stir for a few minutes, until mixture thickens and browns slightly.

Add chicken pieces to roux, and cook chicken, stirring frequently, until all sides of chicken are coated in roux and chicken is slightly browned, about 5 minutes.

Stir in onions, bell pepper, celery, garlic, cajun spice, salt and pepper.  Cook for 5-6 minutes, stirring frequently, until veggies have softened.

Pour chicken broth into dutch oven, then add the diced tomatoes.  Turn the heat up to medium high, and cook until boiling.  

Add in the sliced sausages and okra, reduce heat to a simmer, and cook for 5 minutes, stirring occasionally.

Remove from heat and serve immediately in big bowls over a fluffy bed of rice, if desired.  Garnish with parsley for more flavor and to make your dish look pretty.