Stir all the spices together in a small bowl. Set aside.
For the Roux
In a Dutch oven or large cast iron pot, heat oil over medium heat.
Whisk the flour into the oil until incorporated and smooth. The roux will resemble a thin cake batter. Stir continuously to prevent from burning, 20 to 25 minutes, until roux takes on a deep brown color. You may need to lower the heat to medium low toward the end.
Reduce the heat to medium low. Add the onions, stirring them into the roux with a wooden spoon until the roux is a glossy dark brown.
For the Gumbo and to Finish
Add celery, bell pepper, garlic, and gumbo spice blend. Stir for a minute before adding stock, beer, rosemary, and sage sprigs. Bring to a light boil, then reduce the heat back to medium-low and simmer for 30 minutes.
Add the andouille, turkey, tomatoes, okra, and liquid smoke. Simmer for another 30 minutes.
Remove the rosemary and sage sprigs. Add Worcestershire, filé, and salt and pepper to taste.
Serve gumbo with rice or leftover mashed potatoes and garnish with chopped sage. This is even better the next day.
A recipe from Unpeeled. Copyright 2020. All rights reserved.