1 1/2 Turkey Meat
8 Turkey Broth
1 Chicken Broth
1 1/2 Water
1 1/2 Canola Oil
2 Flour
1 Yellow Onions
1 Green Bell Pepper
1/2 Celery
1 Smoked Sausage
1 Smoked Sausage
1 Salt
2 Cayenne Pepper
2 Green Onions
Fresh Parsley Leaves


Make the roux.
In a large Dutch oven, over medium heat, combine the oil and flour.
Cook, stirring constantly until dark brown (chocolate colored for 20-30 minutes.
Add all the chopped veggies to the roux, along with the chopped sausage.
Cook, stirring occasionally, until the veggies are very soft, about 10 minutes.
Add the salt and cayenne pepper.
Add the broth and water, combining well.
Bring to a boil, then reduce heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hrs.,
Add the turkey and sliced sausage to the gumbo.
Cook 15 minutes more.
Remove from heat, let sit for 5 minutes, then skim any fat that has risen to the surface.
Stir in green onions and parsley.
Serve over rice, with hot french bread!