Main Ingredients:

• 1 cup all-purpose flour
• ¾ cup bacon drippings
• 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
• ½ teaspoon Cajun seasoning blend (such as Tony Chachere’s), or to taste
• 4 bay leaves
• ½ teaspoon dried thyme leaves
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato sauce
• 4 teaspoons file powder, divided
• 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