Heat a large wide-bottom pan over medium heat. Add the oil to the pan and whisk in the flour. Stir with a whisk until the flour turns a dark mahogany color, about 20 minutes. Continually stir the flour and oil while cooking to prevent it from scorching. Add the celery, peppers and onion to the pan. Cook for 10 minutes to soften the vegetables. Stir in the garlic, spices, and herbs and crushed tomatoes to the pan. Whisk in the broth and bring to a simmer. Reduce the heat and occasionally skim of the oil that separates out of the gumbo.
By the end almost all of the oil will have risen to the top of the gumbo to be skimmed off and discarded. Cook for about 30 minutes to combine the flavors and to cook the raw taste of the flour out. Stir in the sausage, turkey and okra. Slowly cook another 15 minutes. Taste and adjust the seasoning with salt and hot sauce to your liking. Serve in warm bowls with a spoonful of steamed rice and some chopped green onions.
Enjoy with a glass of Cakebread Cellars Annahala Ranch Pinot Noir