1 whole chicken, or 8 pieces (about 2 1/2 pounds)
1 pound andouille sausage, sliced into rounds
3 quarts water
1 quart okra (fresh or frozen), sliced into rounds
1/2 cup flour
2 Tablespoons vegetable oil, for cooking
2/3 cup vegetable oil, for roux
2 cups onions, diced
1 cup green bell pepper, chopped
1/2 cup celery, chopped
1 teaspoon garlic, finely chopped
1 can (16 ounces) tomatoes, chopped
2 bay leaves
1 teaspoon thyme
1 teaspoon basil
1 teaspoon cayenne pepper (or to taste)
2 teaspoons salt (or to taste)
1 teaspoon ground black pepper (or to taste)
1 teaspoon file powder (optional)
white rice, steamed (for serving)