Make the roux. Add the bacon drippings (or a mix of bacon drippings plus butter or just butter) to a large, heavy-bottomed saucepan set over medium-low heat. Add the flour, whisking continuously to create a smooth mixture. Continue to cook, stirring continuously, for 1-2 hours. The color will turn from a creamy off-white to a light caramel, to a darker mahogany brown color (see notes). Take care and watch the heat level as you do not want to burn the roux (otherwise you will need to start over). Once the roux has reached the desired doneness, remove it from heat and set it aside.
Add 1 tablespoon of olive oil, paprika, 1 teaspoon Cajun seasoning, and chopped chicken to a medium-size mixing bowl. Mix well to coat the chicken in the spices. Set aside.
Add 1 tablespoon olive oil to a large skillet or Dutch oven. Swirl to coat the surface of the skillet. Add the smoked sausage in a single layer and brown on each side for 1-2 minutes. Remove the sausage from the pan to a clean plate and set it aside.
In the same skillet add one tsp olive oil. Add the chicken and cook for approximately 2 minutes on each side (it’s ok if the chicken isn’t fully cooked). Remove from the pan to a clean plate and set aside.
Add the low-sodium chicken broth to a large pot over high heat. Bring to a boil and stir in 3 beef bouillon packets and 1 tablespoon white sugar.
Meanwhile, as the broth comes to a boil, add the final tablespoon of olive oil to the same skillet as the chicken and sausage over medium heat. Add the celery and onion and sprinkle with salt and pepper to season. Sauté for 4-5 minutes, stirring often. Stir in the green bell peppers and continue to cook for an additional 3-4 minutes. Finally, add the garlic and sauté until fragrant, approximately 30 seconds.
Reduce heat to medium-low and transfer the roux to the same skillet as the onion and celery mixture. Mix well and stir continuously for 1-2 minutes.
Slowly whisk the vegetable and roux mixture into the pot of boiling chicken broth. Reduce heat to a simmer and add the hot pepper sauce, bay leaves, 1 tablespoon Cajun seasoning, dried thyme, diced tomatoes, and tomato sauce. Mix well to combine.
Reduce heat to low and simmer for 45 minutes. After 45 minutes add the chicken and sausage to the pot. Continue to simmer for an additional 15 minutes.
As the gumbo simmers, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped okra and distilled white vinegar and sauté for approximately 10-15 minutes, stirring frequently. Remove from heat and add to the Gumbo.
Add the Worcestershire sauce, crabmeat, and sea scallops to the pot and continue to simmer for an additional 20-30 minutes.
10 minutes before serving, stir in the gumbo filé powder and shrimp. Simmer until shrimp are fully cooked.
Traditionally served with rice and fresh chopped parsley. Enjoy!