Using a large enameled pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add celery, scallions, yellow onion and chopped bell peppers. Saute for approximately 5 minutes or until vegetables are soft and onions are opaque. Spoon out and set aside.
Add sliced Andouille sausage to the same pot over high heat and cook until lightly browned on both sides. There should be enough left over butter from the veggies and sausage, but if they start to stick an additional tablespoon of butter. Remove to a bowl with a slotted spoon and set aside.
Melt another 2 tablespoons butter in the same pot and add chicken breast. Cook over medium-high heat until chicken is cooked, approximately 5-8 minutes. Remove using a slotted spoon. Set aside. Turn off heat and set pot aside (you will use it again). Do not rinse pot, leave all of the browned bits in the pan (if there are any).
In a different medium saucepan, start to heat clarified butter until it starts to brown and smell nutty. Whisk in flour.
At this point you will be whisking for a good 5-10 minutes, so pour a glass of wine to drink during this process. Continue to whisk over medium-high heat. The process for roux to go from a light, blond roux to a dark, chocolate brown will take any where from 5-15 minutes depending on your heat source. The color will start to darken at about 3-4 minutes in and will slowly change to a milk chocolate color and consistency. As soon as it becomes the desired color and you notice the deep, rich smell, remove immediately from heat. Continue to whisk for an additional minute while it cools so that nothing sticks to the bottom.
Re-heat your enameled pot or Dutch oven over medium-high heat. Add white wine to deglaze your pot. All of those little brown bits will start to loosen and will then flavor your New Orleans Gumbo.
Stir to loosen bits then add chicken stock and an additional 1 cup of water, salt, Cajun seasoning and hot sauce. Bring to a boil. Reduce broth by a quarter while at a rolling boiling.
Reduce temperature to a low simmer and add meats, sauteed veggies and tomatoes to broth. Continue to simmer for an additional 5 minutes.
Whisk in half of your dark roux. Continue to add slowly until sauce becomes the consistency of gravy. You may not need all of your roux. When it reaches the desired gravy-like consistency, discard the remaining roux. Continue to simmer for 5-10 minutes.
Divide 1 cup of rice into each dish and spoon New Orleans Gumbo over. Garnish with finely chopped parsley, if desired. A piece of crusty bread works well to mop up any New Orleans gumbo left in the dish if you don't care to lick your plate.