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.