Heat a large cast iron skillet over medium heat. Add the sliced sausage and cook until browned. Remove the sausage to a plate, leaving the drippings in the skillet.

Add the onion, bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until softened.

Stir in the sliced okra. Cook over medium to medium-low heat, stirring often. If the skillet becomes dry, add about ¼ cup of water. Continue cooking for 15–20 minutes, adding small splashes of water as needed, until the okra has softened and begins to break down.

Stir in the vinegar and cook for another 2 minutes.

Add the garlic, Cajun seasoning, black pepper, and cayenne. Cook for 1 minute until fragrant.

Stir in the tomato paste and cook for another minute.

Add the diced tomatoes, tomato sauce, and 1 cup of the chicken broth. Stir until combined.

Return the sausage to the skillet. Reduce the heat to low and simmer uncovered for 20–30 minutes, stirring occasionally. If the gravy becomes too thick, add additional chicken broth until it reaches your preferred consistency.

Taste and adjust the seasoning. Serve hot over steamed white rice.