Pre-heat oven to 350 degrees F.  Place chicken thighs in single layer in shallow baking pan and bake 45 to 50 minutes, or until juices run clear yellow when pierced at thickest part.

 

Meanwhile, heat oil in the bottom of a large Dutch oven or flame-proof casserole dish.  Add onion and green pepper, and cook over medium-low heat 10 minutes, or until onion is translucent, stirring occasionally.  Stir in flour, reduce heat to low and cook 5 minutes, stirring occasionally.  Add garlic, then tomatoes, chicken broth, red pepper, thyme and bay leaf. Cook, stirring constantly, until slightly thickened.  Cover and cook over lowest heat setting for 30 minutes, stirring occasionally to prevent sticking.  Add cooked chicken with pan juices and okra.  Bring again to a simmer and cook 15 to 20 minutes.*

 

Into simmering gumbo, stir in surimi seafood, oysters and parsley; heat 5 to 10 minutes, or until surimi seafood is heated throughout and oysters begin to curl.  Serve over rice in soup bowls.