Fried chicken and andouille gumbo recipe

Chicken second courses American cuisine

1¼ cups plus 2 tbsp.canola oil 1(3½–4 lb.)chicken, cut into 8 pieces 2½ tsp.freshly ground black pepper Kosher salt, to taste 2 cups flour 1½ tsp.dark chile powder 1½ tsp.filé powder 1 tsp.cayenne 1 tsp.ground white pepper 1 tsp.paprika 3 cloves garlic, minced 3 stalks celery, minced 1 green bell pepper, minced 1 jalapeño, minced 1 poblano pepper, minced 1 yellow onion, minced 12 cups chicken stock 1 lb.andouille, halved and sliced 12 oz.okra, trimmed and sliced ½″ thick Sliced scallions, for garnish Cooked white rice, for serving