Step 1 Roux
Heat skillet medium high, ad oil, slowly add Flour stirring continously until paste forms, BROWN to a rich PECAN color.
Set aside, cool. (MAY BE FROZEN OR REFRIGERATED).
Heat large stock pot to medium, ad 1/4 CUP OLIVE OIL add CHOPPED ONIONS, BELL PEPPER and CELERY. Saute vegetables intil clear NOT BROWNED.
Add 2 qt. WATER - 1 qt CHICKEN BROTH
to stock pot. Add CHICKEN and BAY LEAVES, bring to rolling boil - slow to boil, add TOMATOES.
Cook until chicken falls off the bone, add ROUX to thicken at this time add OKRA, 1 CUP WINE * SMOKED SAUSAGE.
FOR EXTRA SPECIAL GUMBO ADD PEELED SHRIMP, WHOLE CRAB CLAWS OR ANY LEFTOVERS.
EXCESS GUMBO MAY BE FROZEN OR REFRIGERATED.
Simmer 1 hour, salt and pepper to taste. Serve in a bowl with a bed of RICE.