Heat ¼ cup oil in a soup pot until just before smoking, add sausage , and cook until browned, about 4 to 6 minutes.
Once sausage is cooked remove sausage from pot and put on a plate using a slotted spoon and set aside.
To make the roux, put pot back in heat and add remaining oil and all-purpose flour to the pot.
Cook oil and flour until the mixture resembles a peanut butter, stirring frequently, and being careful not to burn. This can take about 6 to 10 minutes.
Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes. Be very careful not to burn here. If you are using vermouth add it here to deglaze the pot.
Stir in broth, tomatoes, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, (if using lemon juice in place of vermouth add here), bay leaves, and frozen okra.
Stir in reserved sausage.
Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom.
Put a lid on the pot and let your gumbo stew, for about 15-20 minutes.
Once gumbo is done and veggies are nice and tender remove lid and sprinkle the gumbo with parsley and green onions.
Stir and serve gumbo over Jasmine Rice.