Cajun Gumbo With Chicken and Andouille Sausage Recipe

Name: Cajun Gumbo With Chicken and Andouille Sausage Recipe
Ingredients: 1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided; 6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total); Kosher salt; 1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick; 1 cup all-purpose flour (4 1/2 ounces; 130g); 2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice; 2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice; 4 large celery ribs (9 ounces; 260g 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 (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken broth; 2 dried bay leaves; 2 large sprigs fresh thyme; 1 pound (450g) 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