2 tablespoons olive oil or canola oil, divided

1/2 pound kielbasa, cut in half lengthwise and again crosswise into 1/4 inch thick slices

1 medium onion, peeled and finely chopped

2 medium cloves garlic, peeled and minced

2 medium ribs celery, finely chopped

1 green bell pepper, stemmed, seeded and coarsely chopped

1 medium carrot, peeled and coarsely chopped

About 4 tablespoons water

2 tablespoons flour

1 (14 1/2 oz) can low sodium chicken broth, plus water to equal 3 1/2 cups

1 (14 1/2 oz) can diced tomatoes in puree

1 bay leaf

1/2 teaspoon dried oregano, crushed

1/8 teaspoon ground allspice

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/2 cup long grain white rice

1 cup frozen sliced okra

1/4 teaspoon freshly ground black pepper

1/2 pound small cooked shrimp

1. In a large soup pot, heat a tablespoon oil over medium heat. Add the sliced kielbasa and saute until browned and cooked through. Remove from the pan and set aside.

2. Heat the remaining tablespoon oil in the pot. Add the onion and saute 3 minutes. Add garlic, celery, bell pepper and carrot; saute 10 minutes, adding a little water as the vegetables begin to stick to the bottom of the pan.

3. Stir in the flour. Cook about 3 to 4 minutes, or until flour starts to brown a little. Add half of the broth-water mixture and cook, stirring 3 minutes. Then add remaining broth, tomatoes, bay leaf, oregano, allspice, cayenne and salt. Simmer 10 minutes.

4. Stir in rice. Cover and cook over medium-low heat 10 minutes, stirring occasionally to keep rice from sticking.

5. Add sausage and okra. Again cover and simmer 10 minutes, stirring occasionally.

6. Remove pot from the heat. Discard bay leaf and stir in pepper and shrimp. Set aside 10 minutes before serving. (Serve with good bread, rolls, or cornbread.)