Melt the butter and oil in a large Dutch oven or big pot over medium heat. Gradually stir in the flour, stirring constantly. Break up all the flour lumps.
Continuing stirring, off and on, constantly for 25-30 min until you reach a dark roux (dark caramel in color). When your husband asks you to help him on the deck, say "nope, sorry. gotta keep stirring."
Add garlic, okra, onions, celery, and green pepper to the roux. Mixture will be dark. Cook 4-5 min.
Add the sausage, salt, cayenne (if using), filé powder (if using), 1 tsp Cajun seasoning and bay leaves. Continue cooking and stirring for 3-4 min.
Add the chicken broth, beer (if using), and Worcestershire sauce. Stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, 30 min to 1 hour. Stir occasionally.
Season the raw chicken with 1 tsp Cajun seasoning and add to the pot. Simmer, uncovered, up to 2 hours.
Remove from the heat. Stir in spinach to wilt (if using). Serve with rice. Garnish with hot sauce and green onions
If making for kiddos, feel free to omit cayenne pepper and hot sauce and consider stirring in fresh, chopped spinach. Here's why.
Prep okra by removing the crown and stem portion at the top.
6 cups liquid, total. Whatever combo of stock, beer or water work for you.
Boneless, skinless chicken thighs are readily available at any grocer and are cheaper than breasts. They give great flavor and don't dry out! Praise hands.
Filé powder is tricky to find and is therefore totally optional. It's just ground sassafras leaves. Just a fun authentic touch.