Prepare the Sausage

1. Quarter and slice the sausage into thick pieces.
2. In a large Dutch oven or heavy-bottomed skillet, heat 2 tablespoons of oil or bacon grease over medium-high heat.
3. Add the sausage and cook until lightly browned, about 5 minutes.
4. Using a slotted spoon, transfer the sausage to a plate and set aside.
5. Pour the drippings into a heatproof measuring cup, adding extra oil if needed to reach ¾ cup.

Make the Roux

1. Return the ¾ cup of oil to the pan and heat over high heat until almost smoking.
2. Add the flour all at once, whisking constantly to prevent burning.
3. Reduce heat to medium-low and continue whisking until the roux turns a deep chocolate or copper color. This can take about 10-15 minutes.

Build the Flavor Base

1. Stir in the chopped onions and continue cooking, stirring occasionally, until the onions start to brown and the roux darkens further.
2. Add the celery, bell pepper, and garlic, cooking for another 3-4 minutes until softened. Be careful not to burn the garlic.
3. Stir in the Cajun seasoning, Tabasco, and cayenne pepper.

Simmer the Gumbo

1. Pour in half of the chicken broth, stirring to combine. Let it cook for about 5 minutes.
2. Add the bay leaves, salt, onion powder, and thyme.
3. Return the browned sausage to the pot, then pour in the remaining chicken broth.

Thicken the Gumbo

1. In a small bowl, whisk together the ⅓ cup flour and ⅓ cup water to create a smooth slurry.
2. Stir the slurry into the gumbo, mixing well to thicken the broth.
3. Bring to a boil, then reduce the heat to low and let simmer for about 45 minutes, stirring occasionally.

Add the Shrimp

1. Stir in the shrimp and sliced green onions.
2. Simmer for 5 minutes, or until the shrimp are pink and cooked through.
3. Remove the bay leaves before serving.

Serve

1. Ladle the gumbo over hot cooked rice.
2. Enjoy with crusty French bread or crackers.