1
In a container or zip-top bag, combine the chicken and marinade ingredients. Marinate for 4-12 hours.
2
In a large, deep skillet, heat 2 tablespoon oil over medium-high heat. Add the chicken and cook until browned and mostly cooked through, stirring. Remove the chicken form the skillet, leaving any juices in the pan.
3
Return the skillet to medium heat with another tablespoon of oil. Add the sausage and cook until well browned. Remove the sausage with a slotted spoon and set aside. Leave all fat in the pan.
4
Add the remaining oil to the pot and turn the heat to medium-high. When hot, add the flour and reduce the heat to medium. Cook, stirring slowly and constantly for 30 to 45 minutes to make a dark brown roux, the color of dark chocolate. Be careful not to let it burn! You can add a little more flour or oil as needed to reach a dough-like consistency.
5
Add the onions, celery, and bell peppers to the roux and cook, stirring, until softened, 5 to 10 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes.
6
Stirring constantly, slowly add the chicken stock to the pot and cook until well combined.
7
Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 30 to 45 minutes (skimming off any fat that rises to the surface).
8
Turn off the heat. Add the reserved chicken, filé powder and remaining dried spices. For deeper flavor, let the gumbo rest for several hours before serving.
9
Meanwhile, lace the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat to a simmer, cover and cook for 20-30 minutes, until the grains are tender.
10
Divide the rice and gumbo between bowls. Top with scallions, parsley and jalapeños to serve.