Chicken and Sausage Gumbo

Ingredients

• 1 pound andouille smoked cut into 1/2" rounds
• 2  bay leaves 
• 1 teaspoon pepper black freshly ground
• 0.5 teaspoon cayenne pepper 
• 2  celery stalks finely chopped
• 10 servings rice steamed
• 1 teaspoon filé powder plus more
• 1 cup flour all-purpose
• 1 teaspoon thyme leaves fresh chopped
• 2 tablespoons garlic chopped
• 2  bell peppers green finely chopped
• 1 teaspoon hot sauce (preferably Crystal)
• 1 tablespoon kosher salt plus more
• 8 cups low-salt chicken broth 
• 2 cups okra fresh frozen divided thawed
• 2 medium onions finely chopped
• 1 teaspoon paprika 
• 4  scallions dark white separated thinly sliced ( and pale parts from )
• 3 pounds chicken thighs boneless skinless
• 0.5 cup vegetable oil ()
• 1.5 teaspoons worcestershire sauce 

Equipment

• bowl
• whisk
• pot
• sieve

Directions

1. Combine 1 tablespoon salt and next 3 ingredientsin a small bowl; sprinkle all over chicken.
2. Heat 1/2 cup oil in a large heavy pot overmedium heat. Working in batches, searchicken until golden brown, about 5 minutesper side.
3. Transfer to a plate.
4. Add sausageto pot; cook until browned, about 4 minutesper side.
5. Transfer to plate with chicken.
6. Strain drippings from pot througha fine-mesh sieve into a 2-cup heatproofmeasuring cup; reserve 1 cup drippings,adding more oil if needed to measure 1 cup.Wipe pot clean; return drippings to pot.
7. Heat drippings over medium heat.
8. Whiskin flour.
9. Whisk constantly until roux isthe color of milk chocolate, 15–20 minutes.Reduce heat to low; add onions. Cook,stirring occasionally, until soft, about 10minutes. Stir in white and pale-green partsof scallions and next 3 ingredients. Cook,stirring often, until soft, about 10 minutes.
10. Slowly whisk in broth.
11. Add bay leaves,thyme, and reserved chicken and sausage.Bring to a boil; reduce heat to low andsimmer gently, skimming fat from surfaceand stirring occasionally, about 45 minutes.
12. Stir in 1 cup okra, Worcestershire, and hotsauce. Simmer until chicken is very tenderand flavors meld, about 45 minutes. Stirin remaining 1 cup okra; simmer until okra iscrisp-tender, about 5 minutes.
13. Remove fromheat. Season to taste with salt. DO AHEAD:Can be made 2 days ahead.
14. Let cool slightly;chill uncovered until cold. Cover and keepchilled. Rewarm gently before continuing.
15. Add 1 teaspoon filé powder, if using.
16. Serve gumbo over rice.
17. Garnish withdark-green parts of scallions.
18. Sprinkle withmore filé powder, if desired.