For his rustic gumbo, New Orleans chef Donald Link makes his roux with the same oil he uses to fry the chicken, which he later shreds and adds to the pot along with slices of his homemade andouille sausage.
Heat 1¼ cups oil in an 8-qt. Dutch oven until a deep-fry thermometer reads 350°F. Season chicken with salt and 1 tsp. black pepper; toss with ½ cup flour, shaking off excess. Working in batches, fry chicken until golden and transfer to paper towels to drain.
Whisk remaining flour into oil in pot until smooth. Heat over medium-low and cook, whisking constantly,