Begin by heating 2 tablespoons of vegetable oil in a large, heavy pot over medium-high heat. Once shimmering, add sliced smoked sausage and sauté for about 5 minutes, or until nicely browned. Remove sausage and set aside.

In the same pot, add chopped onion, green bell pepper, and celery. Sauté for 5 to 7 minutes until softened and translucent.

Add the boneless, skinless chicken thighs to the pot and let them cook for about 5 minutes until browned on all sides.

Return the browned sausage to the pot along with chicken broth, diced tomatoes, Worcestershire sauce, Cajun seasoning, thyme, and cayenne pepper. Stir well.

Bring the mixture to a gentle simmer over medium heat. Reduce heat to low, cover the pot, and cook for 45 minutes, stirring occasionally.

After simmering, add sliced okra. Continue to cook uncovered for another 15 to 20 minutes.

Remove chicken from pot, shred it using two forks, and return the shredded chicken back to the gumbo. Season with salt and pepper to taste.

Serve hot gumbo over fluffy cooked white rice, garnished with fresh parsley.