1. Add the water, rice, salt, and butter to a pot. Bring to a simmer, cover, and allow rice to cook under low heat until all the water disappears.
2. Rinse the chicken under cold water. Add chicken to a large pot with 2 tablespoons of oil. Brown all sides of the chicken until golden brown. We are caramelizing the sugars, which gives the stew a beautiful brown hue.
3. Remove the chicken and saute the sausage. After stirring once, add the onion, celery, and green pepper. Again, we want to caramelize the sugars, but you do not need to brown everything. Towards the end, add the garlic.
4. Add about two liters of water and carefully place the whole chicken in the water. Add the Creole seasoning, hot sauce, and bay leaves. Simmer for an hour. Occasionally taste the broth. Add a half or full teaspoon of salt if the broth needs it.
5. If the liver, neck, and gizzards came with the chicken, add them to the broth too.
6. Place the oil and flour into a frying pan and blend together under low heat. Occasionally stir the roux until it is brown. You must make sure you brown under low heat. If you burn it, you must start over. Then I add cold water and blend with the roux. That way, the roux does not clump when I add it to the broth.
7. Remove the chicken and the neck, gizzard, and liver. Add the roux a little at a time. Stir and mix in the roux well. Simmer for another hour.
8. Once the chicken cools, remove the skin and the meat. Dice the meat and add to the gumbo. Then discard the skin, bones, neck, gizzard, and liver.
9. Make a bed of rice in a bowl and add ladles of gumbo on top.
Tip: I am not a big fan of celery, so I buy celery, clean and dice it, and freeze it by two stalk portions in small plastic bags. When I need the celery in a dish, I rinse it and let it thaw.
Tip: I also add sliced okra or ladies' fingers.