Cook flour in heavy skillet over medium heat. Stir with a wooden spoon frequently, until you get a deep golden color, around 30 minutes.

Heat oil in heavy stockpot over medium-high heat. Add Onion, Bell Pepper, and Celery. Sautee until soft, about 10 minutes. Add garlic and cook 5 more minutes. Stir in toasted flour and make a roux. Stir in chicken broth and bring to a simmer. Add tomatoes, okra, pepper, thyme, oregano, cayenne, and bay leaf. Let simmer for up to an hour. Add sausage, shrimp, and chicken.

While soup simmers, cook rice as directed on package. To serve, add a spoonful or 2 of rice to a bowl and cover with Gumbo.