1. Brown andouille sausage over medium heat in a large Dutch oven; remove sausage, and drain on paper towels. Wipe Dutch oven clean with paper towels.
2. Stir together 3 Tbsp. vegetable oil and 3 Tbsp. flour in Dutch oven over medium heat, stirring constantly, 20 to 25 minutes or until roux is caramel colored.
3. Stir in chopped onion, celery, bell pepper, and minced garlic; cook, stirring often, 8 to 10 minutes or until vegetables are tender. Gradually stir in 4 cups chicken broth, and bring mixture to a boil; add browned sausage, chopped turkey, and next 6 ingredients. Reduce heat to low, and simmer, stirring occasionally, 30 minutes. Serve gumbo with hot cooked rice.
Note: For testing purposes only, we used McCormick Gourmet Collection Cajun Seasoning.