Oil the chicken and leave it to marinate in the spice mix.
Peel and chop all the vegetables.
In a deep cooking pot, heat the oil. Add the flour and stir with a whisk. When it starts to boil, lower the heat and continue stirring until it turns brown. Add the onion and stir with the heat on low.
Next add the chicken and cook until golden, then add the sausages and prawns, stirring everything for a few minutes. Add the celery, pepper, tomato, garlic and stir for 3 minutes.
Add the thyme, bay leaf and chicken stock. Boil, stirring now and then. With the heat on low and the pot uncovered, leave boil for 45 minutes. Stir and defoam now and then. Add the okra, tabasco and Worcestershire sauce, also seasoning with salt and pepper.
Cook the stew on a very low heat for another 45 minutes. Continue to remove the fat which forms on the surface with a slotted spoon.
Before serving the gumbo, remove the bay leaf from the pot and decorate with parsley.
Boil the rice and serve the stew with it.