Heat water in large pot. Cut hen into serving pieces. Season with 2 teaspoons salt and 1/2 teaspoon black pepper. Brown in hot oil. Remove chicken and set aside. Add flour to drippings. Scrape bottom of skillet to loosen drippings. Make a medium-brown roux. Add onions and celery. Continue cooking 10 minutes, stirring constantly. Add roux to hot water. Stir until dissolved. Add hen, andouille, sausage and remaining salt and pepper. Simmer; remove andouille and sausage, when tender, set aside. Continue cooking until chicken is tender, about 2 hours. Add andouille, sausage, green onions, and parsley. Adjust seasoning if necessary. Cook 15 minutes longer. Add file, allowing 1/4 teaspoon per serving. Makes 4-1/2 quarts. Serve over cooked rice. Festival: Bridge City Gumbo Festival; October 13-15, 1995 Recipe: Jeanne Daunie Recipe by: New Orleans Recipes Posted to EAT-L Digest by wilson@tfs.net on Jun 21, 1996