1 lb boneless pork butt, cut into 1/2 inch cubes
2 teaspoons Creole seasoning
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 cup vegetable oil
1 cup all-purpose flour
1 pound andouille sausage, cut into 1/4 inch slices
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
6 cups chicken broth
One 12 oz bottle of dark beer
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
3 bay leaves
2 cups of white rice, prepared normally
1/2 cup chopped green onions (green parts only), for garnish
1/4 cup chopped fresh parsley, for garnish
1. Put the pork in a bowl and season with the Creole seasoning, Worcestershire sauce, and Tabasco sauce. Cover with plastic wrap and refrigerate overnight.
2. Heat the oil in a Dutch oven or other large heavy pot, over medium heat. Add the flour and cook, stirring constantly with a large wooden spoon, to make a chocolate brown roux, 30 to 35 minutes.
3. Add the pork and sausage and cook, stirring, until caramelized, 6 to 7 minutes. Add the onions, celery, and bell peppers and cook, stirring constantly, until soft, 7 to 10 minutes. Add the stock, stirring constantly to prevent lumps from forming, and bring to a boil. Add the beer, salt, cayenne pepper, and bay leaves and stir to blend. Reduce the heat and simmer, uncovered, stirring occasionally, until the pork is tender, 1 1/2 to 2 hours. Remove from heat and remove the bay leaves.
4. Ladle the gumbo into large soup bowls. spoon the rice into the center of the gumbo, and sprinkle each serving with the green onions and parsley.