Place the chicken, 1 teaspoon of salt and the water in a large, heavy pot. Bring it to a boil, then cover and reduce heat to low.

Simmer gently until the chicken is no longer pink.

Remove it from the water and let cool. When it's cooled, pull it off the bone and cut it into bite sized pieces. 

Strain the broth discarding the solids. Set the broth aside.

Using the same pot, melt 2 Tablespoons of the fat. Cut the andouille into 1 to 2 inches slices and cook until it's lightly browned, then, with a slotted spoon, remove the andouille and set it aside.

Stir the onion into the fat and cook on low for 30 to 40 minutes, stirring frequently, until the onion is very caramelized.

Next, stir in the celery and bell peppers. Cook them until they are tender. Add the garlic and cook for 1 or 2 minutes, until it becomes fragrant. Set the vegetables aside. 

Melt the remaining fat in the heavy pot, then whisk in the flour. Cook, stirring often, over medium-low heat until the roux is a dark golden brown.

Whisk in the warm broth and the Cajun spices and continue to whisk until the both is incorporated with the roux.

Stir in the meats and vegetables. Add the bay leaves and the okra. Bring it all to a boil, then reduce heat and simmer on low for at least one hour, longer is better.

Add salt and pepper to taste.

Serve with hot white rice and topped with a dusting of filé powder.