Step 1: Heat one tablespoon of oil in a large skillet over medium-high.

Step 2: Add chicken and cook, about 2 minutes per side.

Step 3: Using a spatula, shred the chicken into strips until fully cooked. 

Step 4: Transfer cooked chicken to a bowl. In a medium sized pot, add okra and ½ cup water.

Step 5: Bring to a boil, then let simmer for 8 minutes.

Step 6: Drain and set aside.

Step 7: In a heavy-bottomed dutch oven, combine butter and water, whisking constantly until a roux forms, about 15 minutes.

Step 8: Stir in onion, garlic, celery and pepper and season generously with salt and black pepper.

Step 9: Cook until softened, about 5 minutes.

Step 10: Add the cooked okra, tomatoes, and sausage.

Step 11: Stir in 4 cups of chicken broth and add salt, smoked paprika, cayenne black pepper, thyme and bay leaves.

Step 12: Bring to a boil then simmer for 40 minutes, until the gumbo has thickened.

Step 13: Add cooked chicken and let simmer for an additional 10 minutes.

Step 14: Sprinkle with scallions and serve immediately, along with steamed rice and cornbread.