Heat 2 tablespoons of olive oil in the bottom of a Dutch oven.

Season the chicken with salt and pepper then toss with 1/2 cup of the flour. Add the chicken to the hot oil and fry for 10 minutes, turning frequently, until the chicken is cooked. Remove from the Dutch oven and place in a bowl.

Meanwhile, cook the andouille sausage in a medium skillet over medium heat. Cook until browned. Remove from the pan and place in a bowl.

Add the remaining tablespoon of olive oil along with the remaining flour to the Dutch oven. Whisk until smooth. Cook for 15 minutes, stirring occasionally, until the flour is cooked and beginning to brown.

Add the chile powder, cayenne, paprika, garlic, celery, bell pepper, jalapenos, poblano pepper, and onion to the Dutch oven. Cook for 10 minutes or until soft.

Add the chicken broth one cup at a time, stirring well to incorporate, until all of the broth is added.

Bring the gumbo to a boil and then reduce heat. Add the chicken and andouille sausage back into the gumbo and simmer for 30 minutes.

Heat 1 teaspoon of olive oil in a small skillet. Add the okra and cook until golden brown, about 10 minutes.

Add the okra to the soup and simmer for an additional 15 minutes.

To serve, place a large spoonful of rice at the bottom of a bowl and top with the gumbo.