In a large ziploc plastic bag, combine 1/4 cup flour, Creole seasoning, salt, and garlic powder.
In a large Dutch oven over medium high heat, heat 2 tablespoons oil. Add chicken to bag, 1 piece at a time, and shake to coat. Transfer chicken to pot and cook over medium heat, turning once, until golden brown, about 5 minutes per side.
Transfer chicken to a paper towel lined plate and add sausage to the pot. Cook until lightly browned, about 3 minutes.
Add peppers, celery, garlic, and onion and cook until slightly softened, 5 to 7 minutes. Transfer sausage-vegetable mixture to a bowl and set aside.
Wipe pot clean and heat on medium low. Add remaining flour and oil, and stir constantly until a deep brown roux forms (about 10 minutes). Add reserved sausage and vegetable mixture and stir to combine.
Stir in chicken broth, increase heat to medium high, and bring to a boil. Add chicken, reduce heat to medium low, and allow to simmer for 40 minutes.
Remove chicken from pot and shred into bite-size pieces. Return chicken to pot and continue to simmer.
About 10 minutes prior to serving, add okra and continue to simmer until okra is tender. Garnish with parsley.
