Combine the flour and 2 teaspoons of the Essence in a shallow dish.  In batches, dredge all the cubed meat in the flour, shaking to remove any excess.  Set aside.

Cook the bacon in a Dutch oven or other large heavy pot over medium-high heat until browned, about 5 minutes.  Add the sausage and cook, stirring occasionally, until browned, about 4 minutes.  Remove the bacon and sausage with a slotted spoon and drain on paper towels.

Add half the meat to the fat in the pot and cook, stirring, until evenly browned on all sides.  With a slotted spoon, transfer the meat to a platter.  Add the vegetable oil, and when it is hot, add the remaining meat and cook, stirring, until browned.  Transfer to a platter.

Add the onions, bell peppers, celery, garlic, and the remaining tablespoon of Essence to the pot and cook, stirring and scraping the bottom of the pot, until the vegetables are soft, about 3 minutes.  Add the bacon, sausage, and the beans and cook until the beans are warmed through and wrinkly, about 3 minutes.  Add the browned meats and 2 quarts of the chicken stock and bring to a boil.  Reduce the heat to medium-low and simmer, stirring occasionally, for 2 hours, adding up to an additional 2 cups stock if the gumbo gets too thick.  Remove from the heat and stir in the Worcestershire and hot sauce.

Spoon the rice into eight large soup bowls.  Ladle the gumbo over the rice, and serve immediately.