Heat bacon drippings in a heavy skillet. Whisk in flour. Stir contantly for 30 to 40 minutes until it is dark brown, taking care to not let it burn.
Coat the chicken thighs with oil. Season with salt and pepper. Grill to brown, but do not overcook.
Heat olive oil in a skillet. Cut andouille sausage into 1/2 inch slices. Brown in the oil. Remove from skillet.
Mince garlic. Chop onions, bell peppers, and celery into 1/2 inch pieces. In a large skillet, heat oil. Add garlic, onion, bell peppers, and celery and cook at medium-high heat, stirring occasionally, for 5 minutes.
Add cajun spice mix, thyme, sage, oregano, basil, hot sauce, broth, and tomatoes. Simmer for 2 hours.
15 minutes before serving, add okra, parsley, and green onions.
5 minutes before serving, add shrimp and crab meat.
Remove from heat. Add file powder and stir. Serve with rice.