Sprinkle the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove.

Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and saute for 10 minutes. Then add Worcestershire sauce, and salt, pepper and parsley to taste. Cook, while stirring frequently for 10 minutes.

Add 4 cups of hot water and bouillon cubes, whisking constantly. Dice or shred the chicken, depending on preference. Add the chicken and sausage and cover. Bring to a boil, then reduce the heat and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Serve over white rice with corn bread on the side.