I tried potato salad in gumbo and it was good

A while back I mentioned reading about what I thought was an odd combination--potato salad in gumbo.

I made a batch of turkey and andoullie gumbo a few days ago. It was outstanding. However, since my daughter moved out and went to college and my wife just can't eat spicy food, I had to eat it all myself. After eating it for 5 straight days, I decided I'd experiment and eat the last bit of it with potato salad.

Surpringly, it was quite good, though I had downed a big bottle of wine before I ate it.

This is how I make this kind of gumbo:

I make a very dark brown roux with flour and the grease from a roasted duck. (Some lady on some message board gave me grief one time, saying an authentic cajun would never use duck fat in cooking. I didn't believe her.)

When the roux is dark brown I add and sautee 2 onions and a celery stalk and season it with salt, black pepper, a little cayenne, and a little chili powder.

I take 2 turkey thighs that I had cooking in the crockpot and shred the meat. I add the meat and the turkey broth and a diced up andoullie sausauge to the pot.

I stir it all and heat for about a half hour.

I add chopped parsley and green onions and serve a bowl of white rice on the side. I don't like to dump all the rice in at once because it dilutes the fine flavor of the gumbo. I just add a little at a time while I'm eating it.

Usually, this gumbo tastes better the second day, but this time I nailed it the first day.