Crab & shrimp gumbo

Flour, all purpose	1 cup
Bacon drippings	¾ cup + 2 tablespoons
Celery, coarsely chopped	1 cup
Onion, large, coarsely chopped	1
Bell pepper, coarsely chopped	1
Garlic, minced	2 cloves
Sausage, Andouille, sliced	1 pound
Water	10 cups
Bouillon, beef	6 cubes
Sugar, white	1 tablespoon
Salt
Tabasco	2 tablespoons
Cajun seasonings	½ teaspoon
Bay leaves	4
Thyme, dried	½ teaspoon
Tomatoes, stewed	14.5 ounces
Tomato sauce	6 ounces
Gumbo file powder	2 teaspoons + 2 teaspoons
Okra, cut	20 ounces
Vinegar, distilled white	2 tablespoons
Crabmeat	1 pound
Shrimp, medium, uncooked, peeled, deveined	2 pounds
Worcestershire sauce	2 tablespoons

1. In a large, heavy saucepan over medium-low heat, whisk together the flour and ¾ cup bacon drippings to make a roux. 
2. Cook, whisking constantly, until it turns a rich copper brown color, about 20 to 30 minutes; watch constantly or it might burn. 
3. Remove from heat, and continue whisking until the mixture stops cooking. 
4. In a food processor, combine the celery, onions, bell pepper, and garlic, and pulse until very finely chopped. 
5. Stir the vegetables into the roux, and then add the sausage. 
6. Bring to a simmer over medium-low heat, and cook until the vegetables are tender, about 15 minutes. 
7. Remove from heat; set aside. 
8. In a large Dutch oven, combine the water and bouillon cubes, and bring to a boil; stir until the cubes are dissolved. 
9. Whisk the roux mixture into the boiling water. 
10. Reduce heat to a simmer, and add the sugar, salt, pepper sauce, Cajun seasonings, bay leaves, thyme, stewed and sauced tomatoes. 
11. Simmer over low heat for 45 minutes, stir in 2 teaspoons of gumbo file powder, and cook 15 minutes more. 
12. Meanwhile, melt the 2 tablespoons bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes. 
13. Remove the okra with a slotted spoon, and stir into the simmering gumbo. 
14. Add the crabmeat, shrimp, and Worcestershire sauce, and simmer until the flavors have blended, about 45 minutes more. 
15. Right before serving, stir in 2 teaspoons of gumbo file powder. 

Serve with cooked rice, if desired.