Add cooked okra, tomatoes, and sliced Andouille sausage. Cook for 10 minutes, stirring occasionally. Add bay leaf, thyme, basil, cayenne, pepper, and salt. Add 4 cups of the reserved strained water from the cooked chicken, mix well. You may add more water depending on how thick you want the gumbo. Simmer over medium-low heat, for approximately 30 minutes with the pot loosely covered, stirring occasionally.