Do you ever make this with the actual gumbo/okra? I’m a fan of that, but I’ve never been able to get hold of anduille sausages as no bugger makes them in England or Oz - have to make do with French-style garlic sausages.
Occasionally I’ll use okra, depending on availability and general opinion of those who intend to eat it. Bit of an odd, slimy texture most can’t get past.
Do you ever make this with the actual gumbo/okra? I’m a fan of that, but I’ve never been able to get hold of anduille sausages as no bugger makes them in England or Oz - have to make do with French-style garlic sausages.
Occasionally I’ll use okra, depending on availability and general opinion of those who intend to eat it. Bit of an odd, slimy texture most can’t get past.