1. Remove the neck and the giblets from the chicken’s cavity and discard. Rinse chicken, inside and out, under cold running water; pat dry with paper towels and cut into 10 to 12 bone-in pieces (2 legs, 2 thighs, 2 wings, and each breast halved or cut into thirds).
2. Place chicken pieces in a large pot; cover with broth, water, Cajun seasoning, and salt. Bring to a boil over high heat then reduce heat to medium low; simmer until chicken is tender and just cooked, about 30 minutes.
3. Transfer cooked chicken pieces to a plate to cool. Strain chicken broth and skim off any excess fat. Reserve 4 cups for the gumbo. When chicken is cool enough to handle, remove the skin and bones and discard; set chicken pieces aside.

1. Heat oil in a large, wide, heavy-bottomed pot over medium heat until it is hot and shimmers, about 3 minutes. Slowly sprinkle flour into the pot, stirring constantly with a wire whisk to prevent any lumps from forming. Cook, stirring constantly (and taking care to scrape out the corners of the pot), until roux is dark brown (it should resemble melted chocolate), about 25 to 30 minutes.
2. Add onion and garlic and stir to coat vegetables in roux. Season well with salt and freshly ground black pepper. Stir in bell pepper, celery, and bay leaf; cook until vegetables soften slightly, about 4 minutes.
3. Slowly stir in reserved chicken broth, mixing well to incorporate; season with salt and freshly ground black pepper. Bring to a boil, then stir in tomatoes, okra, reserved chicken meat, and andouille. Bring mixture to a boil, then reduce heat to medium low, cover pan, and simmer for 30 minutes, stirring occasionally.
4. Taste gumbo to check for seasoning. If necessary, add more salt and freshly ground black pepper. Serve over cooked white rice, topped with scallions and parsley.

Beverage pairing: August Kesseler Riesling ‘R’. Fresh and vibrant with racy acidity and a perfect touch of sweetness, this wine is the refreshing answer to the questions this smoky, rich dish poses.