Quick Chicken Gumbo

Great cold-weather food! I have adapted the recipe from Food & Wine magazine and I keep tweaking it all the time. It is delicious served over rice with an ice cold beer.

1/2 cup canola oil
1/2 flour
1 large onion, chopped
1 large celery rib, chopped
1 large green pepper, small-diced
4 garlic cloves, minced
1/4 cup tomato paste
6 cups chicken broth
1 bag frozen, sliced okra
meat from 1 rotisserie chicken
1 lb sausages (andouille, kielbasa or whatever you have on hand), grilled
1-2 T cajun seasoning (to taste)
1/2 T mild or hot paprika
1 bay leaf

chopped hard boiled eggs
chopped scallions
hot sauce of your choice
filé powder

In a large heavy pot, heat oil and sauté all the vegetable except for the okra for about 10 minutes, until very soft. Add the flour and cook until golden; stir in the tomato paste and spices and cook for a minute or so. Add the chicken broth and bay leaf and bring to a boil-- then add the sausage and okra and let this simmer for about 20 or 30 minutes. Put in the chicken meat and let it heat thoroughly.  Serve on top of rice and top with the garnishes.