Rinse dry beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water. Let it sit overnight.
Drain the soaked beans, rinse, set aside.
Heat oil in a dutch oven or large pot. Cut sausage and turkey into 1-inch chunks and add to oil, saute for about 3- 5 minutes stirring, frequently, any browned bits off the bottom of the pot, until brown.
Then add onions, garlic, celery, bell peppers, bay leaves, thyme and sprig fresh thyme to the pot. Season vegetables with , creole seasoning, paprika and cayenne, if using. Saute for about 5 minutes, or until vegetables start to wilt.
Place the rinsed beans in the pot, stir , then pour in broth or water.
Bring to a boil. Reduce heat to a simmer and cook, uncovered, for about 1 1/2 -2 hours, stirring occasionally, or until beans are tender and slightly thickened.
Note: Add more stock or water if the mixture becomes dry and thick, the texture of the beans should thick , somewhat creamy but not watery.
Remove the bay leaves and thyme sprig.
Taste and adjust for seasonings with pepper and salt if needed . Serve over cooked rice and garnish with green onion.