– Heat the oil in a large pot. Swirl in the flour and continually stir until the flour is incorporated, forming a roux. Constantly stir the roux. The roux will darken to a peanut butter color to a light chocolate color.
– Stir in the beer, seafood stock, Cajun seasonings, cayenne pepper, salt, thyme, bay leaves, Worcestershire and hot sauce.
– Bring the pot to a quick boil, then reduce the heat to low and simmer.
– Serve the seafood gumbo into bowls with rice and top with fresh chopped parsley, spicy chili flakes, spicy chili oil, and extra hot sauce if desired.