Chicken And Smoked-Sausage Gumbo

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.