Prepare the Roux

• In a large 6-quart pot over medium-low heat, melt butter. Once melted, add flour and whisk until smooth. Continue cooking, whisking constantly, until the roux is a deep brown color (about 30-40 minutes). Be careful not to let it burn.

• Remove from heat and continue whisking until cooled slightly. Set aside.

Prepare the Vegetable Base

• While the roux is cooling, add the chopped celery, onion, bell pepper, and garlic to a food processor. Process until finely chopped.

• Add the vegetable mixture to the roux and stir to combine. Place the pot over medium-low heat and cook until vegetables are tender (8-12 minutes).

Build the Gumbo Base

• Slowly whisk in broth and bring to a boil (15-20 minutes).

• Reduce heat to low and add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine.

• Add bay leaves and simmer uncovered for 45 minutes.

Thicken and Simmer

• After simmering for 45 minutes, add 2 teaspoons of gumbo filé powder, stirring to combine. Continue to simmer for another 15 minutes.

• Remove the bay leaves. Then, add shrimp and Worcestershire sauce. Continue cooking over low heat for 45-60 minutes, allowing the flavors to meld.

Finish and Serve

• Stir in the remaining gumbo filé powder.

• Serve over cooked white rice.