In a large soup pot, or Dutch oven, heat the butter over medium heat. Add the onion, celery, bell pepper, poblano, jalapeno and sauté until soft and translucent, about 4 to 8 minutes. Add the garlic and cook for another 1 minute.
Add salt (1 tsp), black pepper (1 tsp), white pepper (1 tsp), chili powder (1 tsp), smoked paprika (1 tsp), and filé powder (1 tsp) to the vegetables. Stir and cook for 1 to 2 minutes.
Add the stock and bring to a boil. Lower the heat to medium and simmer for 15 minutes.
Add 1 cup of the dark roux into the pot and stir to incorporate.
Add the chicken and simmer for 30 minutes. Skimming oil from the surface when visible.
Add the sausage and simmer for another 30 minutes, continuing to skim excess oil.
In the last 5 minutes, add the sauteed okra.
Taste and add salt, if necessary.
Serve over steamed white rice and cayenne hot sauce. Garnish with sliced scallions, if desired.