Directions:
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| 1) Make a roux by whisking the flour and 3/4 cup butter together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color |
| 2) Remove from heat; continue whisking until mixture stops cooking. |
| 3) Place the green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. |
| 4) 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. |
| 5) Bring the water and beef bouillon cubes to a boil in a large soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. |
| 6) 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. |
| 7) Melt 2 Tbsp of 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. |
| 8) Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. |