In a large pot over medium heat, drizzle oil. Then brown the chicken. Remove from the pot and set aside.
In the same pan add okra and cook for 10-12 minutes or until brown. Remove from the pot and set aside.
Reduce heat to medium/low. Melt the butter and slowly whisk in the flour. Slowly brown the roux over the medium.low heat until it reaches a dark brown colour, 20-25 minutes.
Add onions, bell pepper, okra and celery to the roux. Saute until tender. Stir in garlic and saute for 1 minute.
Add chicken stock, tomatoes, spices, bay leaf and Worcestershire sauce. Return chicken to the pot. Allow to simmer to desired thickness, 45-60 minutes. Add salt & pepper to taste.
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