Just saying smoked sausage and chicken gumbo makes my mouth water. If it does the same to you here is a wonderful recipe that should do the trick in the real world.

3 tablespoons cooking oil

3 tablespoons flour

1 onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

1 ten-ounce package frozen sliced okra

1 bay leaf

1 1/2 teaspoons dried thyme

1 teaspoon dried oregano

2 teaspoons salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper

1 3/4 cups canned crushed tomatoes in thick puree, (one 15-ounce can)

1 quart canned low sodium chicken broth

1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices

1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces

3/4 cup long grain rice

Directions
In a large stainless-steel 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, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.