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1
Heat 1/2 cup oil in a large, heavy-bottomed pot over medium-high heat until almost smoking.
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2
Carefully whisk in the flour.
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3
Continue whisking until the roux is the color of peanut butter, or a little darker.
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4
Add the onions, bell peppers, celery, turnips, 1 cup scallions, and garlic, and cook, stirring to coat vegetables with roux, for 5 minutes.
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5
Add the greens, stir, and cook for about 10 minutes, or until they are wilted; add the thyme and file powder.
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6
Stir in the chicken stock, 2 cups at a time, bringing the mixture to a boil after each addition.
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7
Whisk in the oyster liquor and Worcestershire sauce.
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8
Bring the gumbo to a boil, then reduce the heat to a simmer.
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9
Add the Bouquet Garni and cook over medium-low heat for about 1 hour, adding more chicken stock or water if the mixture gets too thick.
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10
Season to taste with salt, pepper, and hot sauce.
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11
Heat 1/2 inch of the vegetable oil in a medium skillet to about 350F.
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12
Dust raw oysters with cornmeal and shallow-fry very quickly, until golden.
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13
Season with salt and pepper.
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14
To serve the gumbo, ladle generous portions into bowls and garnish each bowl with 3 oysters, the remaining scallions, and hot rice, if desired.
