Chicken and Andouille Gumbo

Ingredients

• 1 lb. andouille sausage, sliced into ¼-in.-thick half-moons
• 3 cups all-purpose flour, divided
• 3 tbsp. Cajun seasoning, divided
• Peanut oil, for frying
• 1 3-lb. chicken, cut into 6 pieces, ribcage reserved, or 3-4 lb. bone-in chicken pieces
• 2 tbsp. olive oil
• 4 cups coarsely chopped yellow onions, divided
• 3 cups coarsely chopped celery, divided
• 2 cups coarsely chopped green bell pepper, divided
• 2 bay leaves
• 3 tbsp. filé
• 1 tbsp. plus 1 tsp. kosher salt
• 1⁄2 tsp. freshly ground black pepper
• 1⁄4 tsp. dried thyme
• 1⁄4 tsp. finely ground white pepper
• 1⁄4 tsp. cayenne pepper
• 3 garlic cloves, finely chopped
• 12 cups chicken stock or water
• Cooked rice, for serving

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