In large soup pot, bring the 3 quarts of water and beef bouillon cubes to a boil. Stir until the bouillon cubes dissolve. Carefully add the roux mixture into the boiling water.
Reduce the heat to a simmer, and mix in the salt, hot pepper sauce, cajun seasoning, bay leaves, fried thyme, crushed tomatoes, diced tomatoes.
Simmer the soup over low heat for 1 hour uncovered.