1/4 LB HEN; CUT UP, SEASONED WITH CARMALETE'S SEASONING
2 LINKS SMOKED BEEF SAUSAGE; CUT IN 1 IN DISKS
1 LB OKRA; SLICED CARMALETE'S SEASONING
1 LG ONION; PEELED, CHOPPED 4 QTS WATER
6 TBSP HOMEMADE ROUX (IF USING ROUX IN A JAR-DISCARD OIL ON TOP)
1/2 C FRESH PARSLEY
DAY BEFORE: CUT UP HEN; SEASON WITH CARMALETE'S. PLACE IN AIRTIGHT CONTAINER AND REFRIGERATE OVERNIGHT. (THIS SEALS IN SEASONING; ADDING FLAVOR TO YOUR SOUP).
GUMBO DAY: REMOVE HEN FROM REFRIGERATOR AND LET COME TO ROOM TEMPERATURE. SLICE SAUSAGES AND SET ASIDE. HAVE ROUX ON HAND. PLACE LG STOCKPOT OF WATER OVER MEDIUM HEAT; BRING TO A BRISK ROLLING BOIL.
CAREFULLY, SPOON INTO A SPOONFUL OF ROUX AT A TIME, MAKING SURE IT IS TOTALLY DISSOLVED BEFORE ADDING THE NEXT. REPEAT UNTIL JUICES TAKE ON A DARK BROWN COLOR. BOIL FOR A MINIMUM OF 1 HR.; STIR OFTEN SO ROUX DOES NOT STICK TO THE BOTTOM OF POT AND BURN.
SLOWLY INTRODUCE HEN TO THE HOT JUICES AND BOIL FOR 2 HRS., STIRRING OFTEN. PRICK HEN WITH A FORK TO SEE IF TENDER; IF SO, REMOVE FROM POT. DISCARD BONES, SKIN, AND SKIM GREASE OFF TOP OF JUICES - DISCARD ALL. RETURN HEN TO THE BOILING POT.
ADD SAUSAGES AND BOIL FOR 1 1/2 HOURS; REMEMBER TO STIR. YOU DO NOT WANT ANYTHING TO SCORCH. ADD OKRA AND ONIONS; BOIL FOR ANOTHER HOUR. SKIM OFF GREASE AND STIR. TASTE TO SEE IF MORE CARMALETE'S SHOULD BE ADDED. LOWER HEAT AND SERVE OVER COOKED RICE. SERVES: 6-8