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.