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Melt 2 tbsp. lard or butter in an 8-qt. Dutch oven over medium-
high. Season chicken with salt and cayenne; cook, turning as
needed, until browned, 10–15 minutes. Add tasso; cook 5 minutes.
Add thyme, bay leaf, onion, and bell pepper; cook until golden,
10–12 minutes. Add parsley and tomatoes; cook until tomatoes break
down, 4–5 minutes. Add stock; boil. Reduce heat to medium-low;
cook until chicken is cooked through and gumbo is slightly
thickened, about 1 hour. Meanwhile, melt remaining lard or butter
in a 12 inch skillet over medium-high. Cook okra until golden
brown and slightly crisp, 8–10 minutes, then stir into gumbo; cook
15 minutes more. Serve with rice.
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