In a large soup pot, lightly brown the sausage. Strain from grease and set aside. Remove all but 2 tablespoons of the rendered drippings and add butter. Make a roux by melting the butter with the drippings over medium-low heat, then add the flour, stirring constantly until brown – peanut butter/copper color – do not burn (working over medium-low heat, it may take about 20 minutes or so to get the right color of roux, but it’s worth the time to develop the right flavor and not get a bitter, burned taste).

Add the onions, celery and bell pepper and sauté until vegetables are soften or wilt. Add the garlic and sauté lightly. Add the white, black and cayenne pepper at this time. Stir often and scrape the pan bottom as needed. Add tomato sauce and simmer a few minutes, stirring frequently. Stir in ½ of the chicken broth and shrimp bouillon. Cook about 5 minutes, stirring occasionally. Add the salt, onion powder and thyme. Add the sausage and the remaining chicken broth. Bring to a boil, then reduce heat and simmer about 45 minutes, stirring occasionally. Right before serving, stir in the shrimp and crab meat and simmer about 5 minutes until shrimp are pink.

Serve over hot cooked rice.