Preheat oven to 375 F (190 C)
Sprinkle almonds and pecans onto a large pan. Drizzle with honey and sprinkle with salt. Bake for 5 minutes or until golden brown. Once removed you will need to use a lifter to toss until they no longer stick to the bottom of the cookie sheet.
Heat oil in pot and fry chicken.
Finely chop onion and slice celery diagonally adding to pan as you cut.
Add spices in this order: bay leaves, oregano, cayenne, dried parsley and garlic.
Add tomatoes, okra, peppers and chicken broth to pot.
Bring to a boil and then reduce heat to simmer.
Add sausage then continue to simmer while rice is cooking.
In the meantime…
Combine rice and water in a large microwave-safe pot or casserole dish with lid. Cover and microwave on high for 10 minutes, then medium for 10 minutes.
Remove from microwave and let stand.
Place spinach in a salad bowl with sliced orange wedges and drizzle with poppy seed dressing.
Serve gumbo with rice.