TIP: Serve with crusty French bread to scoop up the delicious gravy!
- Cut turkey into bite-sized pieces and set aside.
- Cut onions and green peppers into large dice. Chop garlic. Slice celery and smoked sausage. Keep prepared ingredients close at hand.
- To make the roux:
- heat the oil in a large stockpot or Dutch oven over medium high heat until hot, but not smoking. Add flour all at once and quickly stir with a wooden spoon. Immediately lower the heat to medium low and continue to stir constantly until the roux becomes a dark chocolate color, approximately 20 – 25 minutes.
- Remove from heat and stir in the chopped onions. Return to heat and continue to stir over medium low heat until the onions are caramelized and the roux is a very dark brown color, about 10 minutes.
- Stir in the chopped green peppers, celery, garlic, and smoked sausage. Cook and stir for another 3 minutes. Add the stock, Creole seasoning, thyme, Worcestershire sauce, and diced tomato, and turn the heat up to medium high to bring the mixture to a boil. Turn the heat to low and simmer for 30 minutes.
- Add the okra and diced turkey and simmer another 30 minutes, or until the okra is soft. Season to taste with salt.
- Serve in bowls with a scoop of cooked rice in the middle. If desired, garnish with sliced green onions.
NOTE: The dark roux creates the rich flavor in this dish; don’t skimp on this step. Be prepared to attend and stir the roux for 30 minutes or so. It must be tended at all times or it will burn and be unusable. If it starts to smoke, turn the heat down slightly. You may wish to make the roux up to a week ahead of time and refrigerate, covered, until you need it.