Easy chicken and sausage gumbo

This gumbo is my picky children favorite soup. Now let's begin by gathering all the ingredients in advanced.
Prep time is about 20 minutes, and cook time is 45 minutes. Serve gumbo over white rice. This can easily serve a family of 6 with leftovers. Enjoy!!!

Ingredients:
one roasted chicken from supermarket
one small onion
2 stalks of celery
1 bell pepper ( red or green)
on frozen bag of cut okra about 1 lb, give or take
one small can of tomato with chili (mild) about a small can of rotel or generic will do
one package of your favorite sausage
season all or salt
1 package of gumbo base ( any brand is fine, I buy the cheapest)
2 tbs vegetable oil
1 tbs baking powder

Let's begin:

1. grab a large soup pot, at least an 8 qt, and fill it with 5 qt water and put it on high
2. separate the meat from the bone by shredding them into chunks
3. drop the chicken bone into the water pot and let it boil on medium high for 20 minutes, while you do all the chopping,
   don't forget to skim off the fat and foam on top
4. place okra and some water(2 cups, it doesn't have to be exact) in food blender, blend them up roughly a bit,
5. chop the onions to small pieces
6. chop the celery to small pieces
7. chop the bell pepper
8. chop sausages into small pieces
9. now heat up a skillet and add your vegetable oil over medium heat
10. saute your onions, celery, and bell peppers until fragrant about 1 minutes
11. add the sausage to your skillet and saute until they are brown and crisp at the edges (5 minutes)
12. now removed the chicken bone from stockpot and add in your okra, canned tomato and chili, 1 Tbs baking powder
    and let cook on medium high for 20 minutes, your water level should be refill to the original water level at the
    beginning, don't forget to skim off the fat and foams on top
13. after 20 minutes, add everything from the skillet into the stockpot and bring to a medium boil for 5 minutes before
    turning off the heat.
14. add your shredded chicken meat to the stock pot and give it a quick stir
15. place gumbo soup base into skillet and add 2 cups of very cold water and mix until dissolved, making sure it's clump
    free
16. add the dissolved gumbo base into stockpot and stir for a minute or two to prevent clumping, refill your water to the
    original water level
17. now turn the heat to medium and bring it to a boil and keep on stirring it, skim the fat and foam as you go
18. once it start boiling, lower the heat to low and put a lid on it and keep it simmer for 20 minutes and it's ready to
    serve over white rice.
19. salt to taste

Now enjoy your gumbo knowing it's good and healthy. You can substitutes your protein (ground beef, shrimp, oysters, hot dogs) and whatever you want. Gumbo is better the next day. Enjoy!!!!!