1In large pot cook sausage until brown. Take out of pot and set aside.
2In same pot cook chopped onion, bell pepper and garlic with the olive oil and water until tender. Take out of pot and set aside.
3In same pot melt butter or fat from roasted chicken (I used both) and whisk in flour. Slowly add 1 cup of the chicken broth while whisking. Now add poultry seasoning, thyme, celery seed, sage, basil salt and pepper.
4Add the remaining 7 cups chicken broth, bring to a simmer and add the rice let simmer for 15 min covered.
5Return the cooked sausage onion and bell peppers to pot adding the okra, corn, and rotel tomatoes and chilies. Bring to a simmer let cook for 5 minutes and serve.
6You can serve the rice on the side or cook it in the gumbo. No need to cook the gumbo for the 15 minutes if rice is cooked on side.