Creamy (Smoked) Chicken Gumbo

Serves 6

¼ cup vegetable oil
1 cup diced onion
1 cup diced green bell pepper
½ cup iced celery
2 tablespoons all-purpose flour
1 (23 ounce) can cream of chicken soup
4 cups (32 ounce carton)chicken stock
1 rotisserie chicken, remove skin, cut into bite-size pieces, add juices (1 use a smoked chicken)
5 tablespoons Olde Westport Garden Harvest Special Blend
2 teaspoons dried thyme (make sure it is fresh, you want to pick up on this flavor)
2 large bay leaves
1 (12 ounce) package frozen sliced okra
8 ounces smoked Andouille sausage, split lengthwise, cut across in ¼ inch pieces (optional)
1 tablespoon file´ Powder
3 cups hot cooked rice (1 cup uncooked rice and 2 cups water, cook to package directions)

Heat oil in a 4 quart stock pot or Dutch oven. Add onion, bell pepper and celery, cook 2 minutes. Sprinkle flour over top, stir until smooth. Add chicken soup, chicken stock, cut up chicken, Olde Westport Garden Harvest Special Blend, and thyme, stir. Bring to a gentle boil, stirring occasionally. Remove bay leaves, add okra, stir, cook 5 minutes. Remove from heat, stir in file´ Powder, serve over hot cooked rice.