Heat oil until hot. Add sausage and ham. Cook about 2 minutes. Add vegetables and cook until limp for about 3 minutes. Add chicken. Keep on high heat. Sprinkle seasoning and stir well. Sprinkle flour and whisk until flour dissolves. Stir in half of chicken stock. Stir until flour and spices come off the bottom. Add the rest of the chicken broth, stir constantly. Heat to boil. Add diced tomatoes and sauce. Bring back to a boil; remove from heat. DO NOT LET SIMMER. Remove bay leaves, serve over rice if desired.