Pella — 1 (6-lb) roasting chicken or 2 (3-lb) chickens
8 cups water
2 medium yellow onions, quartered
2 ribs celery, each cut into 6 pieces
2 bay leaves
1 Tbsp plus 1 1/2 tsp salt
1 1/2 tsp cayenne pepper
1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
1/2 lb andouille or other smoked sausage, finely chopped, plus 1 lb smoked sausage, cut crosswise into 1/4-inch-thick slices
2 Tbsp chopped green onion or scallion (green parts only)
2 Tbsp chopped fresh parsley leaves
cooked rice (optional)
1. In a large, heavy pot, combine chicken, water, onions, celery, bay leaves, 1 Tbsp salt and 1 Tbsp cayenne. Bring to a boil over high heat, then reduce to medium and cook, partly covered, until chicken is tender, about 2 hours. Remove chicken. Strain and reserve broth.
2. In a large, heavy pot or Dutch oven over medium heat, combine oil and flour. Stirring slowly and constantly, cook over medium heat to make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add chopped onion, bell pepper, celery and sausage. Cook, stirring, until vegetables are very soft, 8 to 10 minutes. Add reserved broth and stir until roux mixture and broth are well combined. Bring to a boil, then reduce heat to medium-low and cook, uncovered and stirring occassionally, for 1 1/2 hours.
3. Meanwhile, remove skin from chicken and meat from bones, discarding skin and bones. Coarsely chop chicken. Add chicken and sliced sausage to gumbo. Cook for 15 minutes. Remove from heat and let sit for 5 minutes before skimming off fat. Season with remaining salt and pepper. Stir in green onion and parsley. Top with rice, if desired.