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1
For the smoked turkey stock: Bring the smoked turkey legs, carrot, celery, onions and 1 gallon water to a simmer in a large pot and cook for 3 hours.
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2
Strain the stock, pick the turkey meat off of the legs and reserve.
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3
You should have about 3 quarts stock.
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4
For the gumbo: Melt the butter in a large pot over high heat.
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5
Whisk in the flour, reduce the heat to medium and cook, stirring constantly so the roux doesn't burn, until chocolate brown, about 15 minutes.
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6
Add the onions to the roux and continue to cook, stirring frequently, until the onions are caramelized and brown, 15 to 20 minutes.
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7
Stir in the Creole spice mix, and then add the smoked chicken sausage, celery, peppers and garlic and cook for 4 to 5 minutes.
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8
Whisk in the Worcestershire sauce, thyme, bay leaves and turkey stock and bring to a simmer.
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9
Cook the gumbo, stirring occasionally, for about 60 minutes.
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10
Add the okra, tomatoes, file powder, hot sauce and picked turkey meat.
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11
Season with salt and pepper and simmer for 30 minutes more.
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12
For the white rice: Bring 3 cups water to a boil in a saucepan.
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13
Stir in the long-grain rice, reduce the heat to a simmer, cover and cook until all of the liquid is absorbed, 12 to 15 minutes.
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14
Fluff the rice with a fork and season with salt and pepper.
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15
For serving: Divide the rice among bowls and ladle the gumbo on top.
