When the Trinity Roux is ready, add the broth and cook for five additional minutes, using a wooden cooking spoon to pick up any browned pieces on the bottom of the pot that might have stuck while cooking the roux.
Add the sausage back to the pot along with the tomato sauce, stewed tomatoes, frozen okra, paprika and onion powder.
Bring to a rolling boil, then reduce heat to medium and cook for 45 minutes to 1 hour, stirring often and scraping the bottom of the pot with the wooden spoon each time you stir.
Add the seasoned shrimp, lump or claw crab meat and blue crabs to the pot.
Cook for an additional 5 to 10 minutes, or until the shrimp turn opaque and the blue crabs turn a deep reddish-orange color.
Taste and add the salt, black pepper and cayenne pepper now, if desired.
Remove from heat and serve with rice or cauliflower rice.
You will use 2 ⅔ cups of GF chicken broth when you make the Trinity Roux, so you'll need another 8 cups for the gumbo. If you find that the Trinity Roux is too dry or clumpy after you add the slurry, then add ½ to 1 cup additional broth to finish the roux. Check all of the seasonings mentioned to ensure that they are clearly marked gluten free. You will only need the tablespoon of butter or oil to brown the sausage if you have really lean sausage. Otherwise, the sausage will immediately start to release its own fat and negate the need for oil or butter.