Turkey Sausage Gumbo

Good way to get rid of the leftovers.

1/2 cup flour
1/2 cup corn oil
one red onion
1 cup chopped celery
one green bell pepper
leftover turkey, shredded
any sausage (I only had little smokies, unfortunately)
chicken broth
cajun spice (I use Tony's)
minced garlic or garlic powder

Shred the turkey, cut the sausages into bite-size pieces, chop the veggies, set aside. Constantly whisk the flour and oil in a large cast iron skillet over medium to medium-high heat using a metal whisk until the roux becomes the color of milk chocolate (this takes around 20 minutes). Don't burn it. Turn off the heat and allow to cool a bit, whisking occasionally. Stir in some of the chicken broth, then transfer to a large pot with the rest of the broth, heat to boiling, stir well then turn down the heat to medium low. If you are going to cook the gumbo slowly over a couple of hours, just dump everything else in the pot and stir occasionally. If you want to eat quicker, then stir fry the veggies and garlic in a little oil for a couple of minutes to soften them first. Add cajun spice to taste, and add a little gumbo file (if you have any) right before serving. Spoon over steamed white rice.