Urgent, Hungry Celeste, a turkey gumbo question for you please!
Whew...thanks, Roberto! That's how I did it, pot partially covered...and I skimmed off any fat from the andouille before adding the turkey at the last minute. Came out pretty good but a tad salty...(to me)...I used smoked andouille because the butcher did not have fresh andouille...what do you use, smoked or fresh for this? The extra saltiness may have been due to the smoked andouille, I suspect.