In a large bowl add your chopped okra and vinegar and let it sit while preparing your gumbo to remove the slimy texture of the okra.

Roughly chop your onion, celery and bell pepper and add to a food processor along with the garlic and pulse until all the vegetables are cut into very small pieces.

In a large dutch oven whisk together the bacon fat and flour on medium-low heat until it forms a paste then let it simmer and bubble while you continue whisking non-stop until the color becomes a dark brown color (about 20-25 minutes), do not leave the pot unattended or stop whisking or the flour will burn.

When it is done cooking turn off the heat and keep whisking until the mixture has cooled down and the bubbling has stopped then add in the trinity mixture along with your sausage and turn the heat back on to medium-low cooking until the vegetables are just softened, about 8-10 minutes.

Add the beef stock, stewed tomatoes, tomato sauce, sugar, salt, Tabasco, Cajun seasoning, bay leaves, thyme and 1 tablespoon of the gumbo file powder to the pot then raise to a boil, reduce to a simmer and cook for 1 hour.

In a large skillet melt the butter and add in your okra (drain it from the vinegar and pat it dry) and cook on medium high heat for 15 minutes until lightly browned before removing and adding to the dutch oven along with the Worcestershire sauce for an additional 30 minutes.

Add in the crab, shrimp cook for 15 final minutes before serving then stir in the last tablespoon of gumbo file right before serving.