1In small microwavable bowl, stir oil and flour with whisk. Microwave uncovered on High about 4 minutes, stirring every 45 seconds, until caramel colored.
2Carefully pour roux mixture into 4-quart Dutch oven. Heat over medium heat until hot. Add bell pepper mix and garlic. Cook 2 to 3 minutes, stirring frequently. Add squash; cook 5 minutes.
3Stir in tomatoes, 2 cups broth and Creole seasoning. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally and adding 1/2 cup more broth if needed. Stir in chicken and okra; simmer 5 to 10 minutes longer.
4Meanwhile, cook rice in microwave as directed on package. Serve gumbo with rice. Sprinkle with bacon.