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Uncle Dank's Gumbo

Reviewed: Jan. 2, 2013
This is a great recipe to use as a base and easy to change up. I made it using mainly Fletchers meats for a Seattle Seahawks Tailgate and got tons of compliments. I cut open brats and used the insides instead of sausage. I also added bacon. I made the roux out of the grease from the brat meat and bacon. However, I ran out of time to brown the roux as much as I would have liked, but it still tased great. I then added cut up Doubble Smoked Sausages & Hot Link Sausages, the meat from a rotisary chicken & shrimp. There was just enough kick to satisfy everyone who ate it. If you love spice, you can always add more. This is a keeper and don't be afraid to mix up the meats.
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