• 1 whole chicken (about 6 pounds)
• 8 cups water
• 2 medium size yellow onions, quartered
• 2 ribs celery, each cut into 6 pieces
• 2 bay leaves
• 1 T. plus 1 1/2 t. salt
• 1 1/2 t. cayenne

• 1 1/2 c. vegetable oil
• 1 1/2 c. bleached all-purpose flour
• 2 c. chopped yellow onions
• 1 c. chopped bell peppers
• 1 c. chopped celery
• 1/2 lb. andouille or other smoked sausage, finely chopped
• 1 lb. andouille or other smoked sausage, sliced
• 4 lbs. barbecued meat scraps
• 1 28 oz. cans crushed tomatoes
• 8 oz. frozen cut okra

1.  Put the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of 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 2 hours.  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, make a dark brown roux, the color of chocolate, 20 to 25 minutes.  Add the chopped onions, bell peppers and chopped sausage.  Cook, stirring, until the vegetables are very soft, 8 to 10 minutes.  Add the reserved broth and tomatoes.  Stir until the roux mixture and broth are well combined.  Bring to a boil, then reduce the heart to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours.

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, sliced sausage, bbq meat and the okra to the gumbo.  Cook for 15 minutes.  Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.

4.  Serve over rice.