Deck the halls with bowls of gumbo. . . .”
- Bring chicken broth to a simmer in a saucepan over medium heat. Reduce heat to low, cover, and keep hot.
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Gradually sprinkle in flour. Cook, stirring occasionally, until deep brown, about 5—10 minutes. Watch carefully to prevent scorching.
- Add onion, green onion, bell pepper, garlic, red pepper, and salt. Cook until vegetables are soft.
- Slowly add half the hot chicken broth, stirring. Once combined, add remaining chicken broth, tomatoes, Worcestershire, and hot sauce. Remove from heat, cool, and refrigerate at least overnight, up to 2 days.
- To finish and serve, warm gumbo over medium heat. Meanwhile, bring a large pot of salted water to boil. Add shrimp, cover, remove from heat and let stand until cooked through, about 10 minutes.
- Peel and devein shrimp and add to gumbo. Add crab, sausage, parsley, bay leaf, and Cajun seasoning to taste. Bring to a simmer and cook for 30 minutes—1 hour, the longer it simmers, the spicier it will be.
- Serve over rice and top with additional green onions, if desired.