In a large stew pot set over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and reserve for later use, keeping the rendered fat in the pot.

Place the chicken thighs skin-side down in the bacon fat. Allow them to cook undisturbed for 4–5 minutes to develop a golden, crisp skin. Season with salt, then turn and brown the other side. Remove the chicken and set aside.

Add the andouille sausage to the same pot and cook until browned on all sides. Remove and reserve with the chicken.

If necessary, add peanut oil to the pot to yield approximately ½ cup of fat. Over medium-low heat, whisk in the flour. Stir continuously for 25–30 minutes, or until the roux reaches a deep brown color resembling coffee with a small amount of cream. Exercise caution to prevent burning, as a burnt roux will impart bitterness.

While the roux cooks, heat the chicken stock and water in a separate saucepan until just boiling. Keep warm.

Add the onion, celery, and bell pepper to the completed roux. Sauté for 5 minutes, stirring frequently until softened. Add the garlic and tomato paste, and cook an additional 2 minutes.

Gradually ladle the hot stock mixture into the roux, whisking constantly to achieve a smooth consistency. Once all the liquid is incorporated, stir in half of the Cajun spice blend and adjust seasoning as desired.

Return the chicken thighs to the pot, reduce the heat to low, and simmer gently for approximately 90 minutes, stirring occasionally. The chicken should be tender and nearly falling off the bone.

Remove the chicken to cool slightly. Slice the sausage into thick discs and add it to the pot along with the sliced okra. Shred the chicken meat, discarding bones and skin as desired, and return it to the gumbo.

Continue simmering for an additional 60 minutes, or until the gumbo reaches the desired thickness. Before serving, stir in the green onions, parsley, and reserved bacon. Serve hot over steamed rice or with crusty French bread.