tag:blogger.com,1999:blog-32239569.post3886656916391268464..comments2008-12-05T23:03:28.941-06:00scalpelhttp://www.blogger.com/profile/12163296819469420123scalpelorsword@sbcglobal.netBlogger2125tag:blogger.com,1999:blog-32239569.post-49118727348646988052008-12-02T13:42:00.000-06:002008-12-02T13:42:00.000-06:00Yum.<BR/>I think I'll go make some now.<BR/>I boiled the turkey carcass down and was debating what to make with the stock. This solves the issue!<BR/><BR/>A pointer for those not used to making gumbo or food with roux:<BR/>when adding the stock to the roux, the stock should be hot. Be sure to add only a bit at a time (a half ladle full), then mix thoroughly and add more stock. Once you have a decent soupy stock/roux mixture then you can add the rest of the stock without getting lumps.<BR/><BR/>I live on the left coast, so don't have access to great gumbo sausage, but Aidell's makes a decent Andouille which is available in our local markets. It has a pretty good kick to it, so be cautious with the pepper if you are not used to spicy food.<BR/>CardioNPAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-32239569.post-19166791263649751032008-12-02T10:39:00.000-06:002008-12-02T10:39:00.000-06:00That looks "wicked good" (as we say up here in the land of the Yankee). I'm going to have to make some....<BR/><BR/>And I'd be willing to bet any sausage would work. Personally, I'd probably use either sweet Italian sausage or maybe even Kielbasa, depending on what mood I'm in.<BR/><BR/>Thanks for posting this!Walt Trachimhttp://www.blogger.com/profile/03159620314795295144noreply@blogger.com