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Reduce the heat to medium; add the remaining 3 tablespoons oil and the flour, and cook, stirring, until the roux reaches a light blond color, 5 to 6 minutes.
Add the garlic powder, seafood seasoning, chipotle powder and thyme; cook for 1 minute.
Add the tomatoes, chicken stock and the cooked sausage, stirring until the roux is dissolved. Bring to a boil, then reduce to a simmer, and cook for 45 minutes to allow the flavors to develop. Season with salt and pepper to taste.
Serve over basmati rice.