chicken and smoked sausage gumbo

1. In a large saucepan mix together
oil and flour and cook over medium
heat to achieve desired colour
of roux +/- 10 minutes. Add
chicken stock and blend until
smooth.
2. In another large saucepan heat
margarine, add onion, green
pepper, celery, bay leaves
and thyme. Cook stirring until
vegetables are soft.
3. Season chicken with salt and
cayenne pepper, add to vegetables
and cook for 5minutes, add
sausages and okra, if using, cook
for a further 10 minutes.
4. Pour stock mixture into chicken
sausage mixture, mix well and
bring to the boil. Lower heat
and simmer for 45 minutes.
Skim off excess oil, remove bay
leaves and check seasoning.
5. To serve, spoon cooked rice
into warm serving bowls and
top with a generous serving of
soup.