• 1 pack Manda Andouille
  • 1 turkey carcass for stock
  • * turkey meat
  • 3 quarts water (approx.) for stock
  • 1.5 cups flour
  • 1.5 cups vegetable oil
  • 1 onion
  • 1 bell pepper
  • 2 stalks celery
  • 2 cloves garlic, minced
Manda Products
Cooking Instructions
  • 1

    Make a turkey stock by placing the carcass in a large stockpot.  Add enough water to cover, bring to a boil, then reduce the heat to low and simmer for 2 hours.  Strain the stock.

    + Flavor Tip
    You may add onions, celery, or bay leaves to the stock with the turkey carcass at the beginning of the process if you’d like.
  • 2

    Cut the andouille into bite-sized pieces.

  • 3

    Dice the onion, bell pepper, and celery.

  • 4

    In a large pot, add the flour and oil, and stir over medium heat for 20-30 minutes to make a roux the color of chocolate. The roux must be stirred continuously to prevent burning.

  • 5

    Once the roux is formed, stir in the onion, bell pepper, celery, and garlic and brown for 5 minutes, stirring frequently.

  • 6

    Add the andouille and cook for another 5 minutes, stirring frequently.

  • 7

    Add the turkey stock and stir until the roux is mixed well with the water. Bring to a boil, then reduce heat and simmer for 45 minutes. 

  • 8

    Add the turkey meat and continue simmering for another 20 minutes.  Season to taste.

  • 9

    Serve with rice and french bread.

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