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When roux is browned add onions, green pepper, celery and garlic. Keep heat on low and saute until soft. About 10 minutes. Stir often so nothing sticks to the bottom of the pot. The roux will darken as the vegetables cook and this is good. Add water, chicken and all other ingredients except for green onions and parsley. Reserve those until the end. Stir well. Bring to a boil, reduce heat to low and simmer at least two hours. Three hours is better to get the hen cooked to a tenderness ideal for gumbo. Add more water if needed as the gumbo cooks and the liquid reduces. Stir occasionally. At the end of the cooking time add the green onions and parsley, stir and cover. Let stand for 15 minutes. Salt to taste at this point. Serve with cooked white rice. Use a bowl and serve a proportion of 1/3 rice to 2/3 gumbo.