In a medium pot, melt the butter over low heat. Add the flour to make a roux. Cover and cook over the very lowest heat for 11/2 hours, stirring every 10-15 minutes. This may seem like a long time, but it turns a beautiful dark brown and gives the gumbo great color and flavor. It doesn't take much effort; just don't forget it's there!
In a separate pan, heat the olive oil over high heat. Add the sausage and cook for 2-3 minutes, stirring constantly. Add the bell pepper, onion and celery, along with the THYME, CUMIN, CAYENNE and PEPPER and cook for 3-5 minutes, stirring constantly.
When the roux is ready, slowly stir in the turkey stock. Add the contents of the other pot. Add the shrimp. Stir in the BAY LEAVES and salt. Cook for an additional 10-15 minutes. Add the rice just before serving.
NOTE: Mike usually uses leftover chicken or turkey on the bone to make a nice, rich stock. Just leave some meat on the bones, cover with water, and let simmer for several hours. Strain, discard the bones but save and use the meat, and you are ready to make gumbo!
Prep. time: 2 hours for chopping, sautéing, stock making and roux cooking
Cooking time: 30 minutes once everything is together.
Yield: about 16 1-cup servings
Servings 16; Serving Size 1 cup (107g); Calories 100; Calories from fat 70; Total fat 8g; Cholesterol 30mg; Sodium 320mg; Carbohydrate 5g; Dietary Fiber <1g; Sugars 2g; Protein 26g.