Brown chicken in drippings in a large Dutch oven. Remove chicken, and set aside. Reserve drippings in Dutch oven.
Add onion, green pepper, okra, celery, and parsley to Dutch oven; cook over low heat 30 minutes, stirring frequently. Return chicken to Dutch oven.
Add water, tomatoes, salt, and pepper, stirring well. Simmer, uncovered, 2 1/2 hours or until chicken is tender. Remove chicken from gumbo; bone and chop meat. Return meat to gumbo, stirring well. Cook until thoroughly heated.
Serve gumbo over rice. Add a small amount of filé powder to each serving, if desired.