Chicken gumbo

1. Make roux with 1 cup flour and 1 cup oil, stirring constantly until pasty, smooth and light brown and has a nutty aroma. Do not scorch. Add: chicken that has been boiled and chopped, reserve broth thyme creole seasoning 4 cups chicken broth or more 1 bay leaf 4 cups okra 2 cans chopped tomatoes 1 can Rotel tomatoes Eckridge sausage Simmer for 30 minutes. Remove bay leaf and serve over rice with extra Creole seasoning.