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Bam Bam Gumbo with Turkey & Andouille Sausage

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Bam Bam Gumbo with Turkey & Andouille Sausage

If there’s a more enticing way to use leftover turkey, or a more welcome meal on a cold night, we don’t know it. The deep, spicy flavors of this gumbo (hit with a splash or two of hot sauce) are particularly welcome after the marathon of richer, traditional Thanksgiving flavors. Andouille makes my heart race, but the star of this recipe is the oven-baked roux, which slowly darkens to the perfect color (the hue of an old penny, in my opinion), while you go about your day. The method, which I learned from the lovely Sara Roahen, author of the book “Gumbo Tales,” is a game changer.


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