Chicken and andoullie gumbo

This is a recipe that I do, kind of, basically the same ingredients, but smaller portions. What do y'all think? Legit?

1 lg. stewing chicken
1 lb. andouille, sliced in 1/4 inch slices
6 lg. white or yellow onions, chopped
1 sm. bunch green onions, cut fine
1 sm. bell pepper, chopped
1 tbsp. chopped celery
1 tbsp. finely chopped parsley
1 clove garlic, chopped
Salt, black pepper and red cayenne
3/4 cup all-purpose flour (for roux)
1 cup cooking oil
6 cup hot water

Cut up chicken, wash and season with salt and pepper. Heat one cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour remaining oil into large heavy pot, for making roux. After roux is made, lower heat and add all chopped ingredients, except green onions, garlic and parsley. Cover and simmer until onions are clear, stirring occasionally. Add sliced andouille and chicken to roux mixture, cover and let simmer about 1/2 hour. Stir often during this process. Keep heat low through this point. Add water, garlic, parsley and green onions. Heat may be increased until mixture begins to boil; lower heat to simmer, cover and cook 1-1/2 to 2 hours or until chicken is tender. This yields a lot of liquid and is served over rice.