In a large heavy based pot over a medium heat add a drizzle of olive oil then add in the sausage, onion, celery, green pepper, and garlic. Give it a good stir together and then sauté over a medium heat until the onions are translucent.

Remove the vegetables from the pot and add in the butter and flour to make the roux. Cook the roux over a low heat, stirring constantly until it turns into a caramel color and a lovely smooth texture.

Add the vegetables back into the pot along with the creole seasoning, bay leaves, tomato, and chicken stock. Give it a good stir together and cover with a lid. Let the pot bubble away over a low heat for 25 minutes. Stir the stew occasionally to make sure it doesn’t stick to the bottom.

Scoop out the bay leaves and then add in the shredded turkey. Give it a good stir together and let it cook for another 5 minutes, just to heat up the turkey and get it all flavorful.

Sprinkle the green onions over the gumbo and serve.