Cook the Sausage

1. In a large soup pot or Dutch oven, lightly brown the sausage over medium heat.
2. Remove the sausage and set aside, leaving about 2 tablespoons of the rendered fat in the pot.

Make the Roux

1. Add the butter to the pot and melt it with the sausage drippings over medium-low heat.
2. Stir in the flour and cook, stirring constantly, until the roux turns a rich brown color similar to peanut butter or copper.
3. This may take 20 to 25 minutes—avoid rushing, and do not allow the mixture to burn.

Sauté the Vegetables

1. Add the onions, bell peppers, and celery to the roux.
2. Sauté until the vegetables are soft and wilted.
3. Stir in the garlic and cook briefly, about 30 seconds.

Season and Simmer

1. Stir in the white pepper, black pepper, and cayenne pepper.
2. Add the tomato sauce and simmer for a few minutes, stirring often.
3. Gradually stir in half of the chicken broth and the shrimp bouillon cubes.
4. Cook for about 5 minutes, stirring occasionally, to allow the flavors to blend.
5. Add the salt, onion powder, and thyme.

Combine and Cook

1. Return the browned sausage to the pot.
2. Add the remaining chicken broth and bring to a boil.
3. Reduce the heat to low and simmer for about 45 minutes, stirring occasionally.

Add Seafood

1. Stir in the shrimp, crawfish tails, and crab meat just before serving.
2. Simmer for about 5 minutes, or until the shrimp turn pink and are cooked through.

Serve

1. Serve the gumbo hot over cooked white rice.