nice! never tried it with sausage.

Yes Sir! I like sausage or chicken and sausage. Last time I made it with dove and rabbit, was good.

You are kicking out some exceptional stuff as of late. Keep up good work amigo

Well articulated.

Sorry guys I don't really have a recipe, but...

All I do is first make a dark roux, not gumbo dark but dark. I like to make my roux's in a seperate skillet and have ready before I get started.

I chop one yellow onion and brown down real good with 1
stick of real butter, then add the trinity until soft followed by garlic at the end. Remove and place on plate with paper towels to drain excess butter. I also remove excess butter from pot.

Then I brown whatever meat I'm using. When brown I add in the roux, the trinity & garlic, and tomato paste. Stir that in good and let the tomato paste cook a little. Then I add my chicken stock, little Worchestershire, and a good dose of Louisiana hot sauce. Let simmer for a few hours, then season at the end with Cajun seasoning. That's pretty much it.

Not a Creole dish. Think of it as a spicey tomato gravy. Oh, sometimes I add diced tomatos also.

The trinity? SPG?

Sounds great and thank you, but you lost me at "excess butter" ....Thats why God created bread and biscuits.

Well, what was the verdict Sir?