Make a roux by whisking the flour and ¾ cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, about 20 to 30 minutes, until it turns a rich brown color. Whisk constantly or so that the roux does not burn.
Place the celery, onion, bell pepper, and garlic into a blender or 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, while slowly whisking in the beef broth. Add water and bring to a boil.
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 after 45 minutes.
Meanwhile, melt 2 tablespoons of bacon drippings or butter 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 (I sometimes do ½ pound crabmeat and ½ pound in shells), shrimp, and Worcestershire sauce. Simmer for about 45 minutes until all the flavors are blended Just before serving, stir in 2 more teaspoons of gumbo file powder.