Start by placing 4 green bell peppers, 6 roma tomatoes and the slice garlic cloves on a baking tray. Drizzle with enough olive oil to full cover.

Place them in a 350 degree oven for an hour. When complete, let cool and peel of the skin. Set aside.

Heat your skillet on high heat and add 1 tablespoon of canola oil.

Add the chorizo and cook for 6 - 8 minutes to brown. Remove from pan and set aside.

Add a little more oil if required.

Then, add the ground turkey and spices and cook until brown.

Remove the ground turkey, drain and set aside.

In the same pan, reduce the heat to medium high, and heat another tablespoon of oil.

When shimmering, add in the onions, celery and bell pepper. Cook until softened, about 5 minutes.

Now, add in the flour and cook for 1 minute. The mixture will appear very dry.

Next, add in the chicken stock. Stir well.

The mixture will appear very creamy. That is consistency you are looking for. Let this mixture simmer on low heat for a couple of minutes. That will make the mixture more like a sauce.

Next, add in the Roasted vegetables. Mix thoroughly.

Now it is time to pour back in the ground turkey and chorizo to this Cajun trinity and roux.

Fold it over and over until the mixture is combined.

The final step is to add the Creole BBQ sauce. Pour it in and mix it thoroughly. Let the whole dish simmer for 30 minutes.

Serve and enjoy!