1. In a large, heavy-bottomed saucepan or Dutch oven place 1 tablespoon of avocado oil, then add the sausage and sauté over medium heat until cooked through, approximately 10 minutes. Once cooked remove the sausage but keep the rendered fat in the pan.
2. While the chorizo cooks, dice the onion, peppers and celery.
3. Add the remaining avocado oil to the pan and reduce heat to low. Whisk the gluten-free flour into the oil to combine, then continue whisking for approximately 3-5 minutes, or until it is lightly brown. This is creating a roux, which acts as a base for flavor and a thickener for the gumbo.
4. Add the onion to the roux and stir to combine. Increase the heat to medium and cook, stirring frequently, for 2-3 minutes or until the onion is starting to become translucent. Add the peppers and celery; cook, stirring frequently, for an additional 3-5 minutes, or until the vegetables are beginning to soften. While this cooks, mince the garlic.
5. Add the garlic and Cajun spice mix to the saucepan and stir to combine. Cook for 2 minutes, stirring frequently, until the garlic is fragrant.
6. Stir in the stock, water, tomatoes, frozen sweet potatoes, and salt, and bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes, stirring occasionally to prevent sticking. Add more water if necessary if it becomes too thick.
7. Add the reserved sausage and turkey and cook uncovered for 10 minutes.
8. Serve over rice, cauliflower rice (or a combination of both), or leftover mashed potatoes.