Good New Orleans Creole Gumbo

INGREDIENTS

• 1 cup all-purpose flour
• 3/4 cup bacon drippings
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• 1 cup coarsely chopped celery
• 1 large onion, coarsely chopped
• 1 large green bell pepper, coarsely chopped
• 2 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 3 quarts water
• 6 cubes beef bouillon
• 1 tablespoon white sugar
• salt to taste
• 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
• 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
• 4 bay leaves
• 1/2 teaspoon dried thyme leaves
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato sauce
• 2 teaspoons gumbo file powder
• 2 tablespoons bacon drippings
• 2 (10 ounce) packages frozen cut okra, thawed
• 2 tablespoons distilled white vinegar
• 1 pound lump crabmeat
• 3 pounds uncooked medium shrimp, peeled and deveined
• 2 tablespoons Worcestershire sauce