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1
In a large, heavy pot place the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne pepper and bring to a boil over high heat.
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2
Reduce the heat to medium and cook, partially covered, until the hen is tender, about 2 hours.
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3
Remove the hen and set aside.
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4
Strain and reserve the broth.
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5
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour.
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6
Cook, stirring constantly, until the roux is a dark, chocolate brown color, about 20 to 25 minutes.
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7
Add the chopped onions, bell peppers, celery and chopped sausage.
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8
Cook, stirring, until the vegetables are very soft, about 8 to 10 minutes.
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9
Add the reserved chicken broth and stir until the roux mixture and broth are well combined.
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10
Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours.
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11
Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones.
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12
Coarsely chop or tear the meat into bite size pieces.
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13
Add the chicken and the sliced sausage to the gumbo.
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14
Cook for 15 minutes.
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15
Remove from the heat and let sit for 5 minutes before skimming any fat that has risen to the surface.
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16
Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls over hot, steamed white rice.
