Directions

1. Add sausage, onion, bell pepper and celery to Dutch oven; cook and stir until vegetables are tender. Stir in okra, seafood seasoning, tomatoes, reserved chicken and 12 cups water. Bring to boiling; reduce heat. Cover and simmer 45 minutes or until thickened and chicken is no longer pink (165°F).
2. Remove chicken from Dutch oven. Cut up chicken; discard bones. Return chicken to Dutch oven. Simmer, uncovered, 5 to 10 minutes more or until gumbo is heated through. Season with salt and pepper to taste.
3. In a large Dutch oven heat 2 tablespoons oil over medium-high heat. Season chicken with salt and pepper to taste. Working in batches, add chicken to Dutch oven; cook until browned on both sides. Remove and set aside chicken, reserving drippings in Dutch oven.
4. Meanwhile, prepare rice according to package directions. Keep covered; set aside. Serve gumbo over rice.
5. For the roux, add remaining oil to Dutch oven; reduce heat to medium-low. Gradually add flour; cook about 25 minutes or until roux is dark brown, stirring constantly. (Do not burn).