Good New Orleans Creole Gumbo

Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux whisking constantly until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.

Place the celery onion green bell pepper and garlic into the work bowl of a food processor and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux and mix in the sausage. Bring the mixture to a simmer over medium-low heat and cook until vegetables are tender 10 to 15 minutes. Remove from heat and set aside.

Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve and whisk the roux mixture into the boiling water. Reduce heat to a simmer and mix in the sugar salt hot pepper sauce Cajun seasoning bay leaves thyme stewed tomatoes and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.

Meanwhile melt 2 tablespoons of bacon drippings in a skillet and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon and stir into the simmering gumbo. Mix in crabmeat shrimp and Worcestershire sauce and simmer until flavors have blended 45 more minutes. Just before serving stir in 2 more teaspoons of file gumbo powder.