Cajun Gumbo With Chicken and Andouille Sausage Recipe

Ingredients (17)

• 1 cup plus 1 tablespoon (250 ml) canola or vegetable oil, divided
• 6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1 kg total)
• Kosher salt
• 1 1/2 pounds Cajun-style andouille sausage (680 g; about 8 links), sliced crosswise 1/2 inch thick
• 1 cup all-purpose flour (4 1/2 ounces; 130 g)
• 2 large yellow onions (about 12 ounces; 340 g each), cut into 1/4-inch dice
• 2 green bell peppers (about 7 ounces; 200 g each), cut into 1/4-inch dice
• 4 large celery ribs (9 ounces; 260 g total), cut into 1/4-inch dice
• 8 medium cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• Freshly ground black pepper
• 1 1/2 quarts (1.4 L) homemade brown or white chicken stock or store-bought low-sodium chicken stock
• 2 dried bay leaves
• 2 large sprigs fresh thyme
• 1 pound (450 g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional; see note)
• 1/2 teaspoon filé powder, plus more as needed for serving (optional; see note)
• Warm rice, thinly sliced scallions, and hot sauce, for serving