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.