Step 1

Combine the oil and flour in a Dutch oven over medium heat

Step 2

To make a light to medium-brown roux, stir constantly for 10-15 minutes

Step 3

Add the onions, celery, and bell peppers, and stir for 4 to 5 minutes until transparent

Step 4

Add the chopped turkey, salt, pepper, ginger, gumbo file, garlic and bay leaves

Step 5

Stir for another 2 to 3 minutes

Step 6

Slowly add broths, water and tomatoes to pot

Step 7

Using a large whisk, whisk until the roux mixture and water are well combined

Step 8

Bring to a boil, then reduce heat to medium-low

Step 9

Cook, uncovered and stirring occasionally, for 1 hour

Step 10

(Add more water as needed

Step 11

) Turn the heat down to medium and add okra and lima beans

Step 12

Cover pot and simmer for 2 hours

Step 13

During the last 10 mins of cooking, add shrimp

Step 14

Remove from the heat

Step 15

Stir in the parsley and green onions and remove the bay leaves

Step 16

Top with additional parsley and green onions