In a large, heavy saucepan, over medium-low heat, make a roux by whisking the flour and 3/4 cup bacon drippings together to form a smooth mixture.
Cook the roux, whisking constantly, until it turns a rich brown chocolate color.
This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux may 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.
In a large Dutch oven or soup pot, bring the water and beef bouillon cubes to a boil.
Stir until the bouillon cubes dissolve.
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 tsp. file gumbo powder at the45-minute mark.
Meanwhile, melt 2 tbsp. bacon drippings in a skillet, over medium heat.
Add the okra and vinegar and cook for 15 minutes.
Remove okra, with a slotted spoon, and stir into the simmering gumbo.
Mix in crab meat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes.
Just before serving, stir in 2 more tsp. of file gumbo powder.
Serve over steamed white rice.
