about 2 1/2 quarts
Cut sausage into 1/2-inch slices. Place sausage and water to cover in a large skillet; bring to a boil. Reduce heat; cover and cook 10 minutes or until thoroughly heated. Remove from heat; drain well, and set aside.
Sauté green pepper, chopped onion, celery, and garlic in 2 tablespoons butter in a large stock pot until tender. Add chicken, and cook until browned on all sides; remove from heat, and set aside.
Melt remaining butter in a large skillet over low heat; add flour, stirring until smooth. Cook over medium heat, stirring frequently, 45 minutes or until roux is the color of a copper penny. Add chicken broth, parsley, thyme, oregano, basil, cumin, and tarragon; stir until well blended.
Add roux mixture, water, shrimp, oysters, crab meat, green onion, tomato paste, bay leaf, and reserved sausage to sautéed vegetables and chicken in stock pot; stir until well blended. Bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.
Remove chicken from gumbo; cool. Remove chicken from bones; cut meat into bite-size pieces, and return to gumbo. Remove and discard bay leaf. Stir in salt, pepper, and hot sauce.
Serve gumbo immediately over hot cooked rice in individual serving bowls.