ham. A lot of familiar sausage brands carry an andouille variety, but you can use whatever spicy or mild sausage you like best.
And don’t worry. If you get hooked on this recipe, you can make it any time of the year. Since most people don’t generally have leftover turkey in the fridge yearround, use shredded meat from a rotisserie chicken, cooked chicken breast, or even shrimp. Luckily, you won’t have to worry about how to use leftovers from this tasty stew, since there will be none!
CAJUN-STYLE STEW WITH ANDOUILLE