2Cut chicken into bite size pieces. place on baking sheet sprinkle liberally with seasoning let stand for 30 minutes. Place flour in plastic bag; add seasoned chicken, shake to coat chicken. Reserve excess flour.
3Heat 1 cup lard in large soup pot or Dutch oven over medium heat. When very hot, add chicken in batches: stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon: set aside.
4Remove any pieces left from the chicken. Add in enough lard back to equal one cup. Put pot over medium low heat. Add reserved flour, whisk until smooth mahogany colored roux, about 45 minutes.
5Remove from heat: add onion, bell pepper and celery at once. Stir to blend and prevent browning. Cook until vegetables are wilted and onion is transparent. Slowly stir in stock: mix until combined before adding more. Once stock is added bring to a full boil.
6Reduce heat: add sausage, garlic, salt, black pepper and cayenne. Add browned chicken and okra: simmer for 25 minutes, stirring often.
7To serve, place half cup rice in each soup bowl. Spoon gumbo over rice. Serve with green onions and parsley on top.