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Turkey & Andouille Gumbo

By Jeff Young - November 25th, 2009
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There's nothing like a good gumbo here in Louisiana, especially during the blistery cold winters we have.

OK. I'm kidding about the blistery cold winters (even though it did snow last year!). But I am serious about the gumbo.

A few years ago I came across a recipe by Emeril Lagasse for a turkey-bone gumbo. I made it once and we fell in love with it. It is now a staple dish in our family, especially during the holiday season. Over the last few years, I have made a number of adjustment to his recipe. I would like to share my version with you.

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CF48 - Appetizing Leftovers?

By Jeff Young - November 23rd, 2009
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Appetizing Leftovers? Yep. That's what we have on the menu today at the Catholic Foodie, where food meets faith! 
 
What are you going to start off your Thanksgiving feast with? Soup? Salad?
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Turkey Stock

By Jeff Young - November 20th, 2009
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There's nothing like a good stock to add zap and zing to your soups and gumbos. And stocks are so easy to make!

Since this is Thanksgiving time, I have a special turkey stock that I want to share with you. I make this stock right after every Thanksgiving and Christmas. And I use it in my famous Turkey & Andouille Gumbo.

Here's how I do it:

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