Originally Posted by
Mojo31
We would be happy with a 50/50 Mexican/Cajun diet.
For years, I would make Gumbo on the Sunday after Thanksgiving, having made stock from the turkey carcass and using the remaining leftover meat, plus some andouille. Mrs. GeneJockey used to say it was the best part of Thanksgiving. In recent years, though, we haven't had any leftover meat. I think maybe I've been getting smaller turkeys.