1. Boil the chicken in a large pot for about 35-40 minutes. I have a favorite 6 quart Magnalite pot that I use. As the chicken is boiling, make the roux in a separate iron skillet or Dutch oven.
2. To make the roux, combine the flour and oil and stir over low to medium heat. When the roux begins to brown it will turn darker in color.
3. I like to brown the roux until it gets to a peanut butter color and then continue until it is one shade darker (milk chocolate). Be careful not to burn the roux. If you see black specks, then you will need to start over. This should take about 15-20 minutes.
4. When the roux is the perfect color add the onions, bell pepper, celery, garlic and lower the heat and let it cook for 5 minutes.
5. Then slowly add the roux to the boiling water with the chicken. Stir and combine the roux with water. Once you feel the chicken is done remove from the pot and debone after it has cooled. Chop chicken into bite size pieces.
6. The water level will be very low after removing the chicken so add enough water or chicken broth to bring the gumbo level to about 4 quarts.
7. Remember to leave room for the chicken and sausage. I know from using my Magnalite pot that my finished gumbo level with everything in it, is about 1 inch from the top.
8. Finished gumbo should be about 4 quarts and 3 cups.
9. After you bring the water back to a slow boil, add the chicken and sausage.
10. Stir and let cook for about 30 minutes or longer on low to medium heat. The oil will begin to rise to the top.
11. Skim off any excess oil that forms. Gumbo consistency should be between a soup and a clam chowder.
12. Season with salt and black pepper to taste and top gumbo with green onions. Serve over white rice.
*Pair w/either garlic bread or French bread. And have Tabasco sauce for topping.