Prep meats by shredding the cooked turkey and slicing the andouille sausage into bite-size pieces. Set aside.
Prep vegetables. Chop celery, bell pepper and onion and puree in a food processor. Set aside. Roughly chop parsley. Set aside.
In a saucepan, heat chicken broth to a low boil, then reduce to a simmer. Cover to keep hot.
In a separate Dutch oven or thick-bottomed stock pot make your roux by adding canola oil to the pot and heating it to a shimmer. Next, add the flour to the oil and cook on medium to medium-high heat stirring often.
Cook the roux until it is glossy and a dark caramel color. This will take upwards of 30 minutes. Do not rush this process. You do not want to burn your roux.
Once the roux is ready, add pureed vegetables to the pot. Stir to combine and cook for about two minutes.
Next, add the sausage to the pot and cook for one minute, then add chicken stock, stirring constantly. Make sure to scrape the bottom of the pan to release the flavorful bits that were created when making the roux.
Add okra and cook the gumbo for 10 minutes longer, stirring often.
Last, add the turkey, file, salt and fresh parsley. Cook for 10 additional minutes.
Serve gumbo over brown or white rice and enjoy!
