In a heavy-bottomed pan over medium-high heat, add one turn of the pan of EVOO and brown the chicken, about 2 minutes per side. Add some salt, ground black pepper, paprika, cayenne, thyme and the andouille. Cook until all the meat is brown and cooked through, about 7-8 minutes. Remove from the pan with a slotted spoon and reserve on a plate.
In the pan the meat was just cooked in, add the bell pepper, celery, onion and garlic. Cook until tender, about 5 minutes. Add in the okra (if using) and cook for another 3 minutes.
Scoot the veggies over to one side of the pan to make a well; add the butter and melt. Stir the flour into the butter and cook 1 minute. Add the tomato paste, Worcestershire sauce, hot sauce and stock and bring up to a bubble. Add the reserved sausage and chicken back to the pot, stir, cover and let stand off the heat.
Serve with your eggs on top.