PREPARATION:

Method

1. Put the hen, water, quartered onions, celery pieces, 3 bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot. Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the hen is tender, about 1 hour. Remove the hen, strain and reserve the broth.
2. In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, cook until a dark roux is formed, (it should be the color of dark chocolate), 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery and chopped garlic. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the thyme and remaining cayenne and continue to stir. Add the reserved broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until thick and flavorful, usually 1 1/2 hours. More water may be added if the sauce gets too thick.
3. Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones. Coarsely chop the chicken meat. Add the chicken and the sausage to the gumbo. Cook for 15 to 30 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.
4. Serve the gumbo in individual soup or gumbo bowls over hot white rice and garnish with green onions and parsley.

   This recipe was featured on the Roux and You Episode of Emeril Green.