Gumbo Z'herbes With Roasted Chicken And Andouille

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2 tablespoons extra-virgin olive oil

9 ounces andouille sausage, halved lengthwise and cut into 1/3-inch-thick slices

6 ounces thick-sliced bacon, cut into 1/2-inch pieces

1 large Spanish onion, finely chopped

5 scallions, thinly sliced

2 celery ribs, finely chopped

3 garlic cloves, thinly sliced

1 1/2 tablespoons chopped thyme

1/8 teaspoon cayenne pepper

6 cups chicken stock or low-sodium broth

2 pounds coarsely chopped mixed greens, such as frisée, Swiss chard, spinach and mustard greens

6 cups finely shredded green cabbage (from a 2-pound head)

Salt and freshly ground pepper

4 cups shredded rotisserie chicken

Steamed white rice, filé powder and hot sauce, for serving

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