In a large pot, combine beef stock, bay leaves, red pepper flakes, cubed ham, and 2 teaspoons of salt.

Bring the mixture to a boil over high heat.

Reduce the heat to medium, cover the pot, and simmer for 45 minutes.

While the stock simmers, prepare the roux.

In a skillet, heat bacon drippings over medium heat.

Add all-purpose flour to the hot bacon drippings.

Stir the flour into the drippings until fully absorbed, being careful not to burn it.

Continue stirring constantly until the roux becomes light brown.

In the same skillet (or another), add vegetable oil, frozen okra (thawed), chopped onions, minced garlic, and chopped green pepper.

Sauté the vegetables until they are tender.

Add the canned tomatoes to the sautéed vegetables and cook for another 5 minutes.

Transfer the sautéed vegetables to the pot with the simmering beef stock.

Add 1 teaspoon of salt, dried thyme leaves, catsup, hot pepper sauce, and Worcestershire sauce to the pot.

Cover the pot and cook over low heat for one hour.

Add the peeled and halved shrimp, cleaned crabmeat, and chopped green onions to the pot.

Cook for 40 minutes.

Add the gumbo file during the last 30 minutes of cooking.

Serve the Bayou Seafood Gumbo with rice.