If you are using raw chicken (and not chicken from a rotisserie chicken), dice the chicken into bite sized pieces and set aside. Slice the sausage link as well. Dice the onions, celery, and bell pepper and set aside. Add these vegetables to to a large soup pot and add the olive oil. Turn the heat to medium-high heat and sauté the vegetables until they are slightly tender.
To the mixture, add the sliced sausages as well as the chicken pieces. Saute the chicken and sausage until they start to cook and get a little browned. If you are using precooked chicken, add the chicken at the very end of the soup, not with the sausage.
To the soup, add the garlic cloves, frozen okra, diced tomatoes, chicken broth, bouillon, and seasonings. Turn the mixture to low heat and let it come to a simmer.
While the soup is simmering, and in a separate sauté pan, add the butter to the pan and bring to medium heat. Let the butter start to brown and then add the flour. Continue to whisk the mixture together until it starts to turn a brown color. The darker the color, the more of a smokey, Cajun flavor your soup will have (which is great!).
Once the roux is browned, remove from the heat and add to the soup pot. Stir in the mixture and continue to simmer for 20-30 minutes, or until the soup thickens. If the soup gets too thick, you can add more tomatoes or chicken broth. Season to your liking (adding more Cajun as desired or red pepper flakes). While the soup is simmering, cook some rice in a rice cooker or over the stove. To serve the soup, put a portion of rice in a bowl. Ladle some of the soup over the rice. Serve with parsley as a garnish if desired.