In a heavy-bottomed pot, melt ½ cup of unsalted butter over medium-low heat. Gradually whisk in ½ cup of all-purpose flour, stirring constantly for 30 to 40 minutes until the mixture transforms into a deep chocolate brown color.

Add 2 ribs of chopped celery, 1 large yellow onion (diced), 1 large green bell pepper (chopped), and 2 teaspoons of minced garlic to the pot with the roux. Sauté for 8 to 12 minutes.

Gradually whisk in 10 cups of beef broth, bringing to a gentle boil over medium-high heat, then reduce to low and simmer for 15 to 20 minutes.

Stir in 14 ounces of sliced andouille sausage, 1 can of stewed tomatoes, 1 can of tomato sauce, 2 tablespoons of hot sauce, 1 tablespoon of white sugar, ½ teaspoon of Cajun seasoning, ½ teaspoon of dried thyme leaves, and 4 bay leaves. Simmer uncovered for 45 minutes.

Add 3 pounds of medium shrimp and 1 tablespoon of Worcestershire sauce to the mixture. Stir in 4 teaspoons of gumbo filé powder, and let it cook on low heat for an additional 45 to 60 minutes.

Just before serving, stir in any remaining gumbo filé powder. Ladle your gumbo over a bed of cooked white rice.