@KikisGirls what sausage is your preferred one? I import mine from Iowa (the city, not pronounced like the state, before y'all start! Right near Lacassine and Ardoin's Cove. Look it up.) since I couldn't find any worthy in Texas. When we run back to Lake Charles, we get Rabideaux's (ice chest FULL) and Market Basket's smoked jalapeno boudin with strawberry milk.



Rabideaux's is the ONLY sausage that I cook gumbo with now. Better than the andouille that I tried. I cook the sausage and use the seasoned grease to make the roux with the groullion. Oh, my. Let her cook for 8 hours. Too bad it isn't gumbo weather...