This is just a method since I don't do exact measurements or time when cooking soups and stews.
Make a medium colored roux:
3/4 cup each flour and peanut oil
Add 1 large diced onion and an equal amount of diced celery, cook for a while, always stirring so that you don't burn the roux, and then add 1 heaping T of diced garlic
Add about 1 qt of water and 1 heaping T of chicken base, Better than Bouillon
Season with Tony Chachere No Salt seasoning
Give it a good stir and add two, fully cooked, smoked turkey wings with enough water to just about cover the wings
Remove the turkey wings and add 3 bunches of washed, cleaned, and roughly chopped mustard greens
Simmer until greens are tender
In the meantime, slice two rings of andouille into rings, brown in batches on both sides, deglaze pan, and add to the gumbo mixture
Pull turkey from bones, discarding skin, and add that to the gumbo mixture
I'm talking huge turkey wings:
Most people would add diced bell pepper. I just don't like it cooked, so I skip it. I think the smoked turkey wings and browned andouille are what make me really like this. Don't skip the browning of the andouille. It's a pain but worth it. If you just don't have the time, you can slice the andouille lengthwise, brown it in big pieces, and then slice it up. You don't get as much surface area for browning, but it is easier that way...not so much flipping of tiny little pieces.