Combine the pork and beef in a medium-size saucepan over medium heat. Cook, stirring until the meat is brown and all pink has disappeared. Add 1 cup of the onions, one-half cup of the bell peppers, one-half cup of the celery, 2 tablespoons of the garlic and cook, stirring, for 2 minutes. Add the roux and cook for 5 minutes. Add the Creole Seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper. Bring the mixture to a boil, reduce heat and simmer for 30 minutes. Add remaining onions, celery and bell peppers, cover the pot and simmer for 30 minutes. Stir in the green onions and parsley. Stir in the cooked rice and mix well.
Makes about 22 servings