Boil the fryers until cooked through.

Debone the cooked fryers and set the meat aside.

Prepare a dark roux by combining oil and flour in a pot over medium heat. Stir constantly until the roux reaches a dark brown color.

Chop the bell peppers, onions, and celery.

Add the chopped vegetables to the dark roux and cook until they are just tender.

Transfer the roux and vegetable mixture to a large soup kettle.

Add the stewed tomatoes, Ro-Tel tomatoes, and chicken broth to the kettle. Add water as needed to reach desired consistency.

Add bay leaves and season with salt and pepper to taste.

Bring the gumbo to a boil, then reduce heat and simmer for 1.5 hours, stirring occasionally.

Add the deboned chicken meat, parsley, thyme, and marjoram to the gumbo.

Continue to cook for an additional 10 minutes, allowing the flavors to meld.

Optional: Add shrimp during the last 10 minutes of cooking.

Serve the Chicken Gumbo hot over rice in a soup bowl.