In a large pot or Dutch oven, heat a few tablespoons of oil over medium heat. Stir in equal parts flour and oil, whisking continuously until the mixture turns a deep brown color. This can take about 15-20 minutes.

Sauté Vegetables

Add the chopped onion, green bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes until the vegetables are softened.

Add Meats

Stir in the diced chicken, Tasso ham, and Andouille sausage. Cook for another 5-10 minutes until the chicken is browned.

Combine Remaining Ingredients

Add the diced tomatoes, chicken broth, okra, bay leaves, Cajun seasoning, salt, and black pepper. Stir well to combine.

Simmer

Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes, stirring occasionally.

Serve

Remove bay leaves before serving. Ladle the gumbo over cooked rice and garnish with sliced green onions.