After roux is a dark copper penny color, add onion, celery, peppers and diced portion of sausage. Stir to combine 3-4 minutes until softened.
Add both seafood and chicken broth, chipotle powder, bay leaves, Cajun seasoning and salt. Simmer on medium until reduced by half for about 20 to 30 minutes.
In a separate pan, sauté shrimp and sliced sausage in butter and a pinch of Cajun seasoning on high heat for about 2 minutes to add a nice color to the outside of the meat.
Add crab meat, cooked shrimp and sliced andouille mixture. Simmer for another 5-10 minutes.
Serve with rice, chopped green onions and crusty french bread