Cheating chicken and sausage gumbo

It would take my Mom an entire afternoon to make a gumbo, but it's really hard to find time to stir a roux for 20 mins. with two kids running around. The first time I made a roux, I had just gotten it right and a fly flew in it. It seared it's wings off immediately. The next time I made a roux, I splashed it on my face and had a scar on my cheek for months. Be careful!

1 jar Savoie's Dark Roux
1 Rotisserie chicken (Honey jalapeno is interesting)
1 lb. package smoked sausage
2 lb. fresh pork sausage (They do NOT have good cajun sausage in Texas, or if they do I have not found it...the closest substitution is HEB's Cayenne sausage. Be careful though, this stuff is so spicy you won't have to season the gumbo at all.)
2 bell peppers
2-3 onions
Tony Chacherie's Cajun seasoning
2 Bay leaves

First, you make the roux...not really, you just empty it into a heavy bottom pot. The whole jar will make 1 huge gumbo or a really stout regular. It's very rich, so you might not want to use the whole jar. Be careful to reconstitute it. It seperates in the jar. Cut up the bell peppers and onions, but watch the roux, it takes it a little while to get hot, but be careful not to burn it. It's ready when it becomes smooth and easy to stir. Add your vegetables and saute. While, you're doing this, cook your fresh sausage in a skillet. When vegetables are soft, add water, as much as you think you need, but probably at least 8 cups. Cut up the cooked sausage and smoked and add to the pot. Seperate the meat of the chicken into small strips and add to the pot. Add your bay leaves and wait a big to taste the gumbo and then season. Let it cook as long as you want, at least 30 mins, but the longer the better. Serve with rice. It freezes well, which is good, because we can never eat that much!