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Serves 6-8
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
½ cup canola oil
2 lb. bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
8 oz. andouille sausage, cut into ½" pieces
4 slices bacon, cut into ½" pieces
1 cup flour
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1 small green bell pepper, stemmed, seeded, and finely chopped
2 tsp. dried thyme
1 tsp. cayenne
6 canned, whole peeled tomatoes in juice, drained and crushed by hand
6 cloves garlic, finely chopped
1 bay leaf
10 oz. okra, trimmed and cut into ½" slices
4 cups chicken stock
Cooked white rice, for serving
Hot sauce and filé powder, for serving
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1st Keep
 Celestielj
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