3 tablespoons cooking oil
3 tablespoons flour
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 10oz. package frozen sliced okra
1 bay leaf
1½ teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon fresh-ground black pepper
¼ teaspoon cayenne pepper
15 oz. can crushed tomatoes
1 quart low sodium chicken broth
½ pound smoked sausage, halved lengthwise and cut crosswise into ¼ inch slices
1 pound boneless, skinless chicken breasts cut into ¾ inch pieces
¾ cup long-grain rice
In a large pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, pepper, cayenne pepper, and tomatoes. Cover and cook for 5 minutes.
Stir in the broth and the smoked sausage. Bring to a boil. Reduce heat and simmer for 15 minutes. Add the chicken and cook until just done, 4-5 minutes longer. Remove bay leaf.
Meanwhile, bring a medium pot of water to a boil. Stir in the rice and boil until done, about 10-12 minutes. Drain. Put a mound of rice in the center of each bowl. And then ladle the gumbo around the rice.