Make a “roux” which is the base of any gumbo by heating the oil in a large, deep pot under medium heat. Add the flour and mix carefully with a wooden spoon so the mixture in smooth and all the flour is absorbed. Add the diced vegetables and garlic and gently braise until soft, stirring constantly about 5 to 7 minutes. Then add the chicken broth, the diced tomatoes, cayenne pepper, thyme, bay leaves, and Creole seasoning, salt and pepper. Bring to a brisk boil, stir and lower the heat to a simmer. Add the chicken and sausage and stir for a few minutes. Simmer for another five minutes. Serve piping hot over rice.
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