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Cook the roux and water for 45 mins-1hour
Brown chicken pieces in a skillet/pan. When all pieces are browned, place them into the gumbo pot with the roux and water mixture
Brown sausage pieces in same pan as chicken. When all pieces are browned, add them into the gumbo pot with the chicken, roux, and water mixture.
Add celery, bell peppers, garlic, green onions, and dried shrimp to the gumbo pot. Let boil/simmer until chicken gets tender (about 2 hours).
Check the gumbo as it cooks and stir occasionally. If the gumbo is not thick enough, add some additional roux. As the chicken cooks, oil will accumulate at the top of the pot, make sure to scoop the oil out as the gumbo cooks to prevent it from becoming too greasy.
Once the hen is tender, add in chopped onions and continue cooking for 20 mins.
Add the shrimp and parsley to the gumbo pot and immediately remove from heat.
Allow gumbo to cool on the counter for about 2 hours with the top off (this is important!) before placing in the refrigerator
NOTE 1: never use black pepper. Cayenne only
NOTE 2: gumbo filé (sassafras) should be sprinkled on individual servings after the gumbo is plated with rice