Originally Posted by
genejockey
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.
My wife is from Louisiana. Makes a mean gumbo.
There is a little shop in southern Louisiana that we have to hit every time we head that way. Usually bring back a cooler full of local stuff.