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1
Warm 1 cup oil over medium heat in a large Dutch oven until hot.
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2
Add the flour to the pot all at once, whisking until the consistency is uniform.
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3
Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes.
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4
Do not let it darken any further.
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5
Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter.
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6
Stir with a wooden spoon until the onions begin to soften, about 5 minutes.
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7
Add enough stock to just cover the vegetables, about 1 quart, and stir to combine.
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8
The roux may separate.
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9
Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart.
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10
Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes.
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11
Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat.
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12
Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes.
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13
Add to the Dutch oven.
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14
Taste the gumbo for seasoning and adjust as desired.
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15
Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving.
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16
Sprinkle with the reserved sliced scallions and serve over rice.
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17
Serve with hot sauce and file powder if using.
