- Quarter the whole hen. Season with Creole seasoning, including underneath the skin.
- Place the seasoned, quartered chicken into a 12-quart stockpot with all other ingredients. The water should cover all ingredients.
- Boil for at least 3 hours, the longer the better.
- Remove the chicken, debone it, and set the meat aside, reserving for later.
- Strain out all other ingredients, leaving you with your chicken stock.
- Combine flour and oil in a large cast iron pot or Dutch oven over a medium flame. Constantly stir with a wooden spoon until it turns a dark brown, almost like chocolate. (Stirring is very important or your roux will scorch and burn, ruining your gumbo.)
- Once it reaches the dark brown color, reduce your heat and add onion, celery, green bell pepper, and garlic. Cook until veggies are clear.
- When veggies are clear, turn the fire off.
- Add roux to the 10 cups of chicken stock in the stockpot, then bring to a boil, stirring occasionally (this helps dissolve the roux). Be careful here because if you boil it too hard, it will boil over your pot and make a mess. Turn the fire down to medium.
- Add bay leaves, sausage, and tasso. Cook for about 30 minutes. Add deboned chicken and turn fire to low. Cook for 30 minutes to 1 hour.
- Add the parsley and green onion. Season to taste.