Add oil to skillet, heat over medium heat slowly mixing in the flour to make a roux. Keep cooking and stirring until it is a dark golden brown. Be patient it can take awhile, if you burn it start over.
Keeping the pan on medium heat stir in the onion, bell pepper, garlic, carrots, celery and black pepper. Cook for about 3 minutes or just until the vegetables start to turn tender.
Transfer to a large soup kettle, use medium heat, gradually stir in the broth, tomatoes, salt, worcstershire sauce, hot pepper sauce, basil, thyme, cumin, bay leaf, corn, jalapenos and okra.
Bring to a boil then add the turkey and sausage, when it reurns to a boil, reduce to heat to a simmer.