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1
Remove the neck and giblets from the chickens cavity and discard.
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2
Rinse the chicken, inside and out, under cold running water; pat dry with paper towels and cut into 10 to 12 bone-in pieces (2 legs, 2 thighs, 2 wings, and each breast halved or cut into thirds).
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3
Place the chicken pieces in a large pot; cover with the broth, water, Cajun seasoning, and salt.
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4
Bring to a boil over high heat then reduce the heat to medium low; simmer until the chicken is tender and just cooked, about 30 minutes.
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5
Transfer the cooked chicken pieces to a plate to cool.
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6
Strain the broth and skim off any excess fat.
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7
Reserve 4 cups for the gumbo.
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8
When the chicken is cool enough to handle, remove the skin and bones and discard; set the chicken pieces aside.
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9
Heat the oil in a large, wide, heavy-bottomed pot over medium heat until it is hot and shimmers, about 3 minutes.
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10
Slowly sprinkle the flour into the pot, stirring constantly with a wire whisk to prevent any lumps from forming.
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11
Cook, stirring constantly (and taking care to scrape out the corners of the pot), until the roux is dark brown (it should resemble melted chocolate), about 25 to 30 minutes.
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12
Add the onion and garlic and stir to coat the vegetables in the roux.
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13
Season well with salt and freshly ground black pepper.
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14
Stir in the bell pepper, celery, and bay leaf; cook until the vegetables soften slightly, about 4 minutes.
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15
Slowly stir in the reserved chicken broth, mixing well to incorporate; season with salt and freshly ground black pepper.
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16
Bring to a boil, then stir in the tomatoes, okra, reserved chicken meat, and andouille.
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17
Bring the mixture to a boil, then reduce the heat to medium low, cover the pan, and simmer for 30 minutes, stirring occasionally.
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18
Taste the gumbo to check the seasoning.
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19
If necessary, add more salt and freshly ground black pepper.
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20
Serve over cooked white rice, topped with scallions and parsley.
