Place whole chicken in a large stockpot.
Fill with 8 cups of water, or enough to cover the chicken.
Place butter and chicken bouillon in the stockpot.
Peel one onion and chop in large chunks; place in stockpot.
Place pot on stove and simmer over medium heat for about 1-2 hours or until chicken is done.
Remove pot from stove.
Reserving stock, remove the chicken from the pot and place it on a cutting board to cool.
Once chicken has cooled, debone and discard bones.
Chop finely remaining onion, bell pepper and celery and set aside.
In a large stockpot, heat canola oil.
Slowly add flour, a tablespoon at a time, stirring slowly and constantly with a whisk for about 20 minutes.
This is your roux and it should cook until it becomes chocolate brown in color.
Be sure not to let the roux burn. If you see black specks in your roux you should throw it out and start over.
Add onion, bell pepper and celery to the roux; stirring for about 3-4 minutes until they become soft.
Stir in 6 cups of chicken stock (which you reserved from cooking the chicken).
Slice the smoked sausage and add it to the stockpot.
Season the gumbo with the Tabasco, cayenne, salt, pepper, bay leaves, and parsley.
Cover, and reduce heat to low and allow to cook for about 15 minutes.
Add the chicken meat and cook for another 5-10 minutes or until chicken is heated through.
Serve in bowls and top each bowl with white rice.
Additional dried parsley can be sprinkled on top for garnish.