In a Dutch oven, over medium heat, combine the oil and flour.

stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux; the color of chocolate.

Add onions, celery, and bell peppers and continue to stir for 4-5 minutes, or until wilted.

Season with salt and cayenne.

Add sausage and bay leaves, continue to stir for 3-4 minutes.

Add the turkey stock. Stir until the roux mixture and stock are well combined.

Bring to a boil, then reduce heat to medium low.

Cook uncovered, stirring occasionally, for one hour.

Add turkey. Summer for 2 hours. Skim off any fat that rises to the surface.

Remove from heat, stir in parsley and green onions.

Remove the bay leaves and serve in deep bowls with rice.