In a large pot over medium-low heat, whisk the flour and bacon drippings until smooth. Cook and whisk constantly for 20 to 30 minutes until the roux turns dark brown. Remove from heat and keep stirring to prevent burning.

In a food processor, finely chop celery, onion, green pepper, and garlic. Stir the vegetables into the roux and add sausage. Cook over medium-low heat for 10 to 15 minutes, stirring often. Set aside.

In a large pot, bring water and bouillon cubes to a boil. Stir until dissolved. Slowly whisk in the roux mixture.

Lower the heat and add sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer for 1 hour. Stir in 2 teaspoons of file powder after 45 minutes.

In a skillet, heat bacon drippings and cook okra with vinegar for 15 minutes. Remove with a slotted spoon and add to the gumbo.

Add crabmeat, shrimp, and Worcestershire sauce to the gumbo. Simmer for another 45 minutes. Stir in the remaining file powder just before serving.