Fast Gumbo my way

Okay, I cheated a little. You are supposed to fry each separately.

1 kielbasa (or Andouille if you must be authentic), cut into hardy slices
3-4 celery stalks, diced
carrots
oil
1/2 cup butter
1/2 cup flour
2 cans chicken broth
1 can of tomatoes, chopped or 3-4 fresh tomatoes, diced
cooked shrimp or chicken (optional) (if you use chicken, dice and fry it before hand with some of the cajun spices)
juice of 1 lemon
pinch of thyme
bay leaf
1 package of frozen or fresh okra
1 Tablespoon Cajun seasoning (mine has paprika, salt, jalapeno, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay leaf, mace, basil, marjoram, rosemary and thyme) I really like the Rosemary.
salt and pepper to taste
(you can add fresh parsley and basil if you like).

Saute celery,carrots and sausage with oil for about 8 minutes on medium heat, stirring. Meanwhile, in a small saucepan, heat the butter until melted over medium-low heat. Add 1/2 cup to the flour and stir constantly until the mixture starts to turn a darker shade of brown and then remove from heat and set aside. To the large pot, add okra and continue to saute. Add garlic and tomatoes and cook for 1 minute. Add the roux (butter and flour) to the big pot.Add the juice of 1 lemon, broth, bay leaf, pinch of time, salt and Cajun seaoning and 1/2 cup water and simmer over low heat until the roux has thickened the soup. Add the cooked shrimp or chicken to the pot along with some pepper. You can add fresh basil, parsley if you like. Serve over rice or as a soup.