Cook sausage in a medium nonstick skillet over medium, stirring occasionally, until browned, 7 to 8 minutes. Remove from skillet, and drain on paper towels.
Heat oil in a large Dutch oven over medium-high; gradually whisk in flour, and cook, whisking constantly, until flour is a deep caramel color, 7 to 10 minutes. (Do not burn mixture.)
Reduce heat to medium. Stir in onion, bell pepper, celery, garlic, and Creole seasoning, and cook, stirring constantly, 5 minutes. Gradually stir in Turkey Stock, turkey, okra, tomatoes, Worcestershire sauce, and andouille sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cooked rice, and serve immediately.