Season chicken breasts with 1 tablespoon of the Creole seasoning.
Heat oil in a large saucepan over high heat. Add onion, bell pepper, celery and garlic and saute until onions are tender. Add roux and stir 3 minutes. Slowly add beer and chicken stock, whisking constantly to avoid forming lumps. Bring to a boil.
Add chicken breasts, Worcestershire, pepper sauce, bay leaves, salt to taste and remaining 2 tablespoons Creole seasoning. Reduce heat to medium and simmer, 20 to 30 minutes.
Serve over steamed rice, topped with green onions.
Yield: 4 servings