Cajun Gumbo with Chicken and Andouille Sausage

Ingredients

• 1 cup plus 1 tablespoon canola or vegetable oil, divided
• 6 boneless, skinless chicken thighs
• Kosher salt
• 1 1/2 pounds Cajun-style andouille sausage, sliced crosswise 1/2 inch thick
• 1 cup all-purpose flour
• 2 large yellow onions, cut into 1/4-inch dice
• 2 green bell peppers, cut into 1/4-inch dice
• 4 large celery ribs, cut into 1/4-inch dice
• 8 medium cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• Freshly ground black pepper
• 1 1/2 quarts homemade brown or white chicken stock or store-bought low-sodium chicken broth
• 2 dried bay leaves
• 2 large sprigs fresh thyme
• 1 pound fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick
• 1/2 teaspoon filé powder, plus more as needed for serving
• Warm rice, thinly sliced scallions, and hot sauce, for serving

Directions

1. Set a large Dutch oven over medium-high heat and warm 1 tablespoon (15ml) oil until it glints. Salt the chicken on all sides, then brown it in batches, letting each side sear for about 5 minutes. Move the chicken to a platter and leave it until it is cool enough to pull apart, then shred it into bite-size pieces.
2. Put the sliced andouille in the same pot and cook it, stirring as it browns, for about 6 minutes. Lift it out with a slotted spoon, transfer it to a platter, and set it aside.
3. Pour the remaining 1 cup (235ml) oil into the Dutch oven and stir in the flour until you have a smooth paste. Reduce the heat to medium-low and cook the roux, stirring and scraping the pot often, until it turns chestnut or chocolate-brown without burning, about 1 hour. For the oven method, mix the flour with 1 cup oil in a separate ovenproof vessel and bake it uncovered at 350 degrees F (180 degrees C), stirring now and then, until it reaches that same chestnut or chocolate-brown shade, about 4 hours, keeping in mind that ovens can make the timing vary a lot. If you make the roux in the oven, add it to the stovetop pot after the sausage comes out, then move right into cooking the aromatics.
4. Add the onion, bell pepper, and celery, and sprinkle in a little salt. Cook over medium-high heat, stirring and scraping the bottom, until the vegetables have softened, about 10 minutes; if anything starts to get too dark, turn the heat down to medium.
5. Stir in the garlic, cayenne, and plenty of black pepper, then cook for 2 minutes more, stirring as it goes.
6. Add the stock, bay leaves, and thyme, then season lightly with salt. Bring everything to a gentle simmer and cook uncovered for 1 hour, stirring occasionally. If you are using okra, add it now along with the sausage and shredded chicken, then continue simmering gently, uncovered, for 1 hour more. As fat rises to the top, skim it off.
7. Take the pot off the heat and stir in the filé powder, if using, making sure to smooth out any little clumps. Taste the stew and season it with salt, then remove and discard the thyme sprigs and bay leaves.
8. Serve the gumbo with warm rice, adding sliced scallions over each bowl. Put hot sauce on the table, along with filé powder if desired, so each serving of gumbo and rice can get a light finishing shake.