Chicken and Smoked Sausage Gumbo

• 3 tablespoons cooking oil
• 3 tablespoons flour
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 green bell pepper, chopped
• 1 (10 ounce) packagesliced frozen okra
• 1 bay leaf
• 1 12 teaspoons dried thyme
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 14 teaspoon fresh ground black pepper
• 14 teaspoon cayenne
• 1 34 cups canned crushed tomatoes in puree (one 15-oz can)
• 1 quart canned low sodium chicken broth
• 12 lb smoked sausage, halved lengthwise and cut crosswise into 1/4-in . slices
• 1 lb boneless skinless chicken breast, cut into 3/4-in pieces
• 34 cup long-grain rice

1. In a large pot, heat the oil over moderate heat.
2. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes.
3. Reduce heat to moderately low and stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes.
4. Add the okra bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes.
5. Cover and cook for 5 minutes.
6. Stir in the broth and the smoked sausage.
7. Bring to a boil.
8. Reduce heat and simmer for 15 minutes.
9. Add the chicken and cook until just done, 4 to 5 minutes longer.
10. Remove the bay leaf.
11. Meanwhile, stir rice into a medium pot of boiling salted water and boil until just done, 10 to 12 minutes.
12. Drain.
13. Put a mound of rice in the center of each bowl.
14. Ladle the gumbo around the rice.

cooking oil, flour, onion, celery, green bell pepper, okra, bay leaf, thyme, oregano, salt, ground black pepper, cayenne, tomatoes, chicken broth, sausage, chicken breast, longgrain rice

Taken from www.food.com/recipe/chicken-and-smoked-sausage-gumbo-140182 (may not work)