Heat a large heavy pot over medium high heat until hot, about 3 minutes.

Sprinkle chicken with salt and pepper.

Add to pot, skin side down, and sear until golden brown, about 8 minutes, then transfer to plate.

Add vegetable oil, then flour, to drippings in pot. Stir with a wooden spoon to blend well.

Reduce heat to medium and stir constantly until roux is formed chocolate-brown color. About 25 minutes.

Add sausage, chopped onions, celery, bell peppers, and garlic to roux and cook until vegetables are soft, stirring frequently about 4 minutes.

Add beer and stir to blend.

Add chicken broth, creole seasoning, bay leaves, thyme, parsley, cayenne pepper and approx 2 tsp salt. Stir well to blend.

Return chicken pieces to pot, increase heat and bring up to a boil.

Reduce heat to medium low, simmer uncovered until chicken is tender, skimming foam from surface and stirring occasionally, about 1 ½ hours.

Using tongs, transfer chicken to plate, cool until easy to handle, about 20 minutes.

Remove meat from bones; discard bones and skin. Cut meat into 1 inch pieces.

Spoon fat off of top of gumbo.

Return meat to gumbo.

Season with salt and pepper.

Serve with Louisiana rice and top with green onions. Enjoy!