Prep your ingredients.
In a 5 quart Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add flour, and cook, whisking constantly, until pale golden, 4-6 minutes.
Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 10-12 minutes.
Meanwhile, boil 1 tbsp vegetable oil in 3 cups water. Add sausage and cook until done throughout, about 15-20 minutes. Halve the sausage lengthwise and slice 1 inch thick.
Add 4 cups water to vegetable mixture; stir in okra. Bring to a boil. Stir in shredded chicken and sliced sausage; warm through, about 2 minutes. Season with salt and pepper. Serve warm with cornbread.