In 10-12 QT stockpot, put turkey necks, chicken stock and enough water to fill about 3/4 of the pot. While you are preparing the rest of your ingredients, simmer over medium heat for about an hour or so. Cut smoked sausage or andouille into 1/2" slices and set aside. After all vegetables are cut, in a medium size dutch oven pot, add oil and Savoie's Roux, stir constantly over low to medium fire until all is smooth. That should only take a few minutes and after smooth add all of the vegetables to pot. Simmer vegetables for about 10 minutes. After vegetables are done, spoon the roux mixture with vegetables into your stock pot. Stir in mixture until roux is dissolved. Add your sausage or andouille to pot also. Simmer on medium fire for about 30 minutes. Prepare your chicken by cutting it into the sizes you like. After chicken is prepared, drop into pot and bring back to boil. After it comes back to boil, cook over medium heat for about 1 1/2 hours with mixture barely boiling. After done with that, reduce heat to very low and skim off any fat or oil off of the top of gumbo. Taste for seasoning. Add any additional seasoning and cook a little longer if you add seasoning. Serve over hot white rice with french bread. Should be great. Enjoy!!!!