PREP TIME: 5 1/2 HOURS
#8 STOCKPOT 4 QTS WATER
1 FRESH YARD HEN 4 C COOKED RICE
HOMEMADE ROUX SALTINE CRACKERS
1 YELLOW ONION; PEELED, CHOPPED
2 LINKS SMOKED ALL BEEF SAUSAGE; SLICED INTO 1 INCH DISKS
1/2 C GREEN ONIONS; CHOPPED
DAY BEFORE: CUT UP YOUR HEN AND GENEROUSLY SEASON WITH CARMALETE'S. SET ASIDE IN AN AIRTIGHT CONTAINER AND REFRIGERATE OVERNIGHT. THIS WILL LET THE HEN ABSORB THE SEASONING AND GIVE EXTRA FLAVOR TO YOUR GUMBO.
GUMBO DAY: REMOVE HEN FROM REFRIGERATOR; UNCOVER, AND BRING TO ROOM TEMPERATURE. FILL A LARGE STOCKPOT (#8) ABOUT 1/2 FULL WITH WATER, OVER HIGH HEAT AND BRING TO A ROLLING BOIL. DO NOT COVER WITH LID.
CAREFULLY SPOON YOUR HOMEMADE ROUX INTO THE BOILING WATER; CONSTANTLY STIRRING SO THE ROUX DOES NOT STICK TO THE BOTTOM OF POT. LET BOIL FOR A MINIMUM OF 1 HOUR (+), UNCOVERED UNTIL ALL OF ROUX IS DISSOLVED, AND NOT STICKING TO THE BOTTOM OF POT.
SLOWLY AND CAREFULLY ADD THE PIECES OF HEN TO THE BOILING ROUX AND LET COOK FOR 2 HOURS, UNCOVERED (- OR +). CONTINUE STIRRING OFTEN (TO PREVENT STICKING). REMOVE EXCESS GREASE. CAREFULLY ADD SAUSAGES TO THE HOT LIQUID AND BOIL FORANOTHER HOUR. TRY NOT TO SPLASH. REDUCE HEAT TO LOW.
SKIM OFF EXCESS GREASE AGAIN. REMOVE THE PIECES OF HEN AND DISCARD THE BONES AND THE SKIN BEFORE RETURNING BACK INTO THE POT. ADD YOUR CHOPPED ONIONS AND BOIL FOR ANOTHER HOUR. BEFORE ADDING GREEN ONIONS. BOIL FOR 5-10 MINUTES. YOU MAY NEED TO SKIM OFF GREASE A THIRD TIME; BE CAREFUL NOT TO COLLECT ONIONS.
SERVE OVER COOKED RICE AND ENJOY THIS CAJUN DELICACY. DON'T FORGET THE SALTINE CRACKERS!
SERVES 6-8