Just in case you haven’t noticed, we’re on a fast roll to Turkey Day AND the Christmas holidays. Not only will there be many parties, but also there will be family gatherings and impromptu get-togethers. You need to stock up now on all our Louisiana goodies.

I’ve already put my order in for five turduckens (my personal favorite is the one stuffed with pork sausage) because I don’t want to be empty-handed. They are stashed in the freezer waiting to be pulled out for the party table. Turduckens can featured as your main course or to serve along with baked ham or your favorite wild game dish. Also, IF (and I do mean if) you have any leftover turducken, slap some slices of French bread to make an incredible sandwich. Dress it with Creole mustard! Wow! I’ve been known to drop a few pieces of turducken in my chicken and sausage gumbo – talk about a taste treat.

Speaking of gumbo, I heartily recommend Robin’s seafood gumbo. Sure, it’s a bit pricey, but hey, only the best for your friends, right?

First order of business today is to order your King Cakes NOW! Carnival season is in full swing and you just can’t be without your King Cakes. I’ve had just about every kind we offer here and right now I’m stuck on the chocolate with cream cheese filling! Talk about good and even better washed down with hot café au lait made with equal parts of hot cream or milk and any of our coffee and chicory blends. Perfect on a chilly, wet afternoon or even for a jolting breakfast. And now on to what to serve before or after going to the parades. On Super Bowl Sunday, I baked a couple of the turducken rolls stuffed with the Creole sausage, and had some left over (how did that happen?) and I was rather happy because I could use that to make sandwiches (tuck slices of the turducken roll into toasted French bread slathered with Creole mustard and dressed with lettuce and tomatoes) the next day. But, my husband decided that he wanted to make a gumbo using the leftovers—great idea. TURDUCKEN GUMBO Makes about 8 servings

• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 ½ cups chopped onions
• ½ cup chopped bellpeppers
• ¼ cup chopped celery
• 8 cups chicken broth (about)
• 2 bay leaves
• Pinch of dry thyme leaves
• 2 cups coarsely chopped turducken rolls stuffed with Creole sausage
• 2 tablespoons chopped green onions
• 1 tablespoon chopped parsley
• Flie’s powder (optional)

Combine the oil and flour in a large Dutch oven over medium heat. Stirring constantly, cook until the roux is dark brown, about 25 minutes. Add the onions, bell peppers and celery and cook, stirring, until they are very soft, 8 to 10 minutes. Add the broth and stir to blend well. Add the bay leaves and thyme. Bring to a boil. Then reduce the heat and simmer, partially covered, for about 1 hour. Add the turducken pieces and cook, stirring gently, for 30 minutes. Adjust seasonings. Add the green onions and parsley and serve immediately over rice. Pass the filé powder at the table. Talk about fabulous. Be sure to have either a yummy potato salad or a baked sweet potato to serve along with the gumbo. Oh, and you just might as well have an extra King Cake around to serve for dessert.