Mix seafood stock ingredients in a heavy saucepan and bring to a boil. Remove from heat and allow to steep for 30 minutes. Strain vegetables and reserve liquid. Set aside.
Combine vegetables in medium bowl and set aside. Mix seasonings in small bowl and set aside.
To make the roux:
Heat oil over high heat until it begins to smoke. Gradually add the flour, whisking constantly. Continue cooking, stirring continually until the roux is dark red-brown to black.
Immediately add half the vegetables and stir well. Cook for one minute. Add remaining vegetables and cook another two minutes.
Add seasonings and Alaskan Stout and stir well as you bring it to a simmer. Add the tomatoes, the Tabasco, Worcestershire and half the seafood stock and bring to boil.
Add tuna, sausage, seafood and chicken. Continue cooking at a hard simmer adding additional stock as needed. Remove from heat and sprinkle filé powder evenly on surface. Let stand for 10 minutes and serve over rice.
Serves 10 as a main dish or 20 appetizer sized dishes.
Filé powder can be found on the spice section at your local grocer.

Submitted by: Paul Michael, The Frontier Room, Seattle, WA