Chicken Sausage Gumbo

3 family packs chicken breast, boiled, save broth
(Dark meat may be used -3 or 4 whole chickens)
3 Polish Kielbasa, sliced 1/4 inch thick
2 pounds onions, chopped
3 bell peppers, chopped
3 large packages frozen cut okra
3 large cans of crushed tomatoes
3 cups Creole Instant Roux Mix
1 3/4 gallons of water/chicken broth

Pull chicken from bones and shred.

Cook tomatoes and okra together for several minutes.
Cook onions and pepper in small amount of oil or microwave.
Use six cups of your water to mix the roux, following directions on can.

Combine chicken, sausage, tomato mixture, onion, pepper, roux
and remaining water in a large pot. Season to taste with creole
seasoning. Cook until heated through and seasons blend.
Serve on rice with creole seasoning and gumbo file' on the side.