Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion, bell pepper, and celery; sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced chicken and sauté for 5-7 minutes, until browned on all sides.
Pour in the diced tomatoes and chicken broth, then stir in the Cajun seasoning and bay leaves.
Bring to a boil, then reduce to a simmer and cover. Let it cook for 20 minutes.
Add the sliced okra; simmer uncovered for another 5-10 minutes until the gumbo has thickened slightly, and the okra is tender.
Taste and adjust seasoning with salt and pepper if needed.
Serve warm in deep bowls over cooked white rice, and garnish with fresh parsley and hot sauce if desired.
