Chicken/Sausage Gumbo

1 whole chicken or family package of all white
Boil, remove from bone and shred, saving broth
1 Polish Kielbasa, sliced 1/4 inch
1 large onion, chopped
1 bell pepper, chopped
1 large bag, frozen cut okra (more or less as desired)
1 large can crushed tomatoes
1 cup Tony Chachere's Creole Instant Roux Mix
Creole Seasoning
Gumbo File'
10 cups water/broth

Cook tomatoes and okra together for several minutes
Cook onion and pepper in small amount of oil. Use 2 cups
of your water to make the roux, following directions on the container.

Combine chicken, sausage, tomato mixture, onion, pepper,
roux and remaining water in a large pot.
Season to taste with creole seasoning. Simmer 30 minutes
until flavors blend. Serve on rice with creole
seasoning and gumbo file' on the side.