Kick Butt Gumbo Recipe with Smoky Spanish Chorizo

Ingredients

• 1 pound boneless pork butt, cut into ½-inch cubes
• 2 teaspoons Emeril’s Original Essence or Creole Seasoning
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Emeril’s Kick It Up Red Pepper Sauce or other hot pepper sauce
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 package Aurelia's Spanish Chorizo Sausage, cut into ¼-inch slices
• ¼ pound tasso, diced
• 1 ½ cups chopped yellow onions
• 1 ½ cups chopped okra
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 6 cups chicken stock, at room temperature
• 1 1/2 teaspoons salt
• ¼ teaspoon cayenne
• 3 bay leaves
• 4 cups cooked long-grain white rice, accompaniment
• ½ cup chopped green onions (green parts only), garnish
• ¼ cup chopped fresh parsley, garnish