Instructions

1. The first that I would recommend it to prepare prepare your chopped vegetables.
2. In a large pot prepare your roux.  This should take about 20-30 minutes.
3. Add the onions, belle pepper, celery, and parsley to the roux over medium to medium high heat and cook until the vegetables are nearly translucent.  (You can add a cup of the chicken stock to the roux at this point to keep it from burning if you'd like.)
4. Add the garlic to the pot and cook for 5 minutes with roux and vegetables.
5. Add the remaining chicken stock to the pot and stir until the roux has dissolved evenly into the stock.
6. Add the dried mint, dried thyme, turkey, sausage, and Worcestershire to the pot.
7. Season the gumbo with salt and hot sauce to taste.  (You should continue to season the gumbo throughout its cooking time.)
8. Lower heat to low, cover, and simmer the gumbo for at least two and a half to three hours.
9. Serve gumbo over white rice, and enjoy!