Edit: Complete with shrimp
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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.
