Combine the 1 cup of flour with 3/4 cup of bacon drippings in the pot on medium heat. Let it darken while stirring continuously. Do not let it burn. Remove from heat once the color is a dark brown, like mahogany. Should take about 30 minutes. Continue stirring for a few minutes after it is off burner.
Add the pepper, onion, celery, and garlic. Return to burner and set heat to medium low. Saute for 10-15 minutes or until veggies are tender.
The Stock
Boil the water and bouillon cubes in a separate pot, stirring til cubes are dissolved. Then, add water to roux, stirring til combined. Put heat on low.
Add the other stock spices, herbs, the sausage, and the tomatoes. Simmer it on low heat for an hour, after 45 minutes add 2 tsp of gumbo file.
The Okra
Melt 2 tbsp of bacon drippings in a skillet. Add the okra and the vinegar. Saute for 10 minutes over medium heat. Add into gumbo pot.
Finishing Touches
Add the fish balls, oyster sauce, and 2 more tsp of gumbo file. Simmer for another 45 minutes, add shrimp after 30. Serve with a scoop of rice in the middle.
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