In a large skillet heat oil on medium heat. Once oil is hot, add garlic, onion and peppers. Cook 4-5 minutes, until onions become translucent.
Push the vegetables to the sides and add chicken. Season with salt, pepper and Mrs. Dash seasoning.
Cook 2-4 minutes on each side, then sprinkle the flour over the chicken and vegetables.
Add chicken broth, kielbasa, and bay leaves. Stir to combine, cover and reduce heat.
Simmer on low for 30 minutes. If the gravy is to thin, take some of the liquid out of the pan and mix in 1/2 tablespoon of corn starch. Stir the corn starch mixture with the gumbo and bring to a low boil. The sauce should thicken up pretty quickly. If the gravy gets to thick, add some more chicken stock to thin it out. Remove bay leaves and top with scallions.
Serve with white rice.