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Heat a heavy soup pot over medium-high heat and add the oil. Season the chicken with salt and pepper to taste, and sear the chicken, skin side down, until golden brown and crispy. Flip and repeat. Set the chicken aside.
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Reduce the heat to medium and add the butter to the same pan used to sear the chicken. Sauté the sausage until golden brown. Remove from the pan and set aside.
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Reduce the heat to medium low, and whisk the flour into the butter. Stir the roux constantly until it reaches a deep reddish-brown color.
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Add the onions, celery and green pepper and gently sauté until softened, about 5 minutes. Add the garlic and Cajun spice and cook an additional minute or until aromatic. Season with salt and pepper.
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Return the sausage, chicken legs, thighs and wings to the pot and stir in the chicken stock and herbs de Provence. Bring to a boil. Reduce the heat to a simmer, and cook uncovered for about 1 hour or until the chicken is tender.
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Add the chicken breasts back to the pan and continue to cook an additional 10 minutes or until cooked through.
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Add the okra to the pot and cook until heated through.
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Stir in the scallions and adjust seasoning. Serve over steamed rice.
