Gumbo

In a large skillet, over moderate heat, melt 3 tablespoons of the oil. Add the okra and, stirring constantly, cook until the white threads from the okra disappears. Remove the cooked okra to a plate and reserve.Add the remaining 3 tablespoons of oil to the skillet and heat over medium heat. Add ¼ cup of the flour, salt and pepper to a shallow dish or pie plate, blend to combine. Dredge the chicken pieces in the flour and working in batches, sear the chicken pieces to a golden brown on both sides, about 8-10 minutes. Use tongs to transfer the chicken to a paper towel-lined plate as they cook. When the chicken pieces are cool enough to handle cut them into pieces and reserve.In the same skillet, over medium-high, melt the butter, gradually add the remaining ¼ cup of flour. Stir constantly and cook until it becomes caramel colored, being careful that it does not burn.Add the onions, celery, red and green bell pepper, garlic, cayenne, basil, thyme and oregano and cook for 3 minutes. Gradually add the chicken broth, stirring constantly to prevent lumps. Add the sliced andouille sausage and the reserved chicken. Stir in the tomatoes, bay leaves, Worcestershire sauce and hot sauce. Bring the mixture to a boil, reduce the heat to low and simmer, uncovered for 2 hours.Remove from the heat, stir in the file powder and adjust the consistency to your preference by either adding additional chicken broth for a thinner sauce or allowing to reduce further for a thicker sauce.To serve: Remove and discard the bay leave and ladle the gumbo into soup plate with a mound of white rice.