Cajun seasoning: 3 tsp paprika 2 tsp fine kosher salt 2 tsp garlic powder 1 tsp ground black pepper 1 tsp ground white pepper 1 tsp onion powder 1 tsp dried oregano 1 tsp cayenne 1/2 tsp dried thyme

Make a roux by whisking the flour and melted butter together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly until it turns a rich mahogany brown color (image). This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn.

(step 3 and 4 simultaneuosly) Stir the celery, onion, green bell pepper, and garlic/garlic powder into the roux. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

Bring the water/stock and bouillon cubes to a boil in a large Dutch oven or soup pot. You can use the same water used to rehydrate mushrooms (if using dried mushrooms). Mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, canned tomatoes, and tomato sauce.

Whisk the roux mixture into the boiling water. Simmer the soup over low heat for 1 hour

Add chopped okra, 2 tbsp vinegar and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes.

Serve with rice.