Seafood Gumbo

cup butter
cup flour
1 cup finely chopped onions
cup finely chopped celery
cup finely chopped bell pepper
2 cloves of garlic, minced
One 12-ounce bottle amber beer
6 cups chicken stock (I used canned)
tsp. thyme
2 bay leaves
2 tsp. Worcestershire sauce
1 tblsp. Salt
1 tblsp. Emeril's Original Essence
5-6 cooked chicken breasts, diced
1 package beef sausage sliced very thin
1 lb. Cooked and de-veined shrimp
Minute Rice

In an 8-quart stockpot over medium heat melt butter and blend
in flour. Stir with a wooden spoon to form a roux. Continue to
stir for 20 to 25 minutes until roux is the color of milk
chocolate. Add onions, bell peppers, and celery. Stir the
vegetables for 5 minutes. Add the garlic. Cook for 30 seconds
before adding the beer and chicken stock. Season the gumbo
with the thyme, bay leaves, Worcestershire, and salt. Bring the
gumbo to a boil and lower the heat to a simmer. Continue to
simmer for 1 hour. Add chicken and sausage and heat
thoroughly. Then add minute rice (you determine how thick to
make it). You can serve the gumbo over a bed of steamed rice
instead of adding the rice to the gumbo. Before serving add the
cooked shrimp. You can also garnish with fresh parsley.