Originally Posted by
Mojo31
We would be happy with a 50/50 Mexican/Cajun diet.
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 ex was a disciple of Emeril Lagasse, got his books and practiced his stuff. She got really good at it. Gumbo, shrimp po' boys, you name it. I really miss that.
The current Mrs John has a brother in law who cooks as a hobby and he's really good, too. He used to make turkey enchiladas the week after Thanksgiving, then they moved away.