So basically I start just like any other gumbo with a roux then your seasonings... then I add some red beans I've cooked previously from the freezer. Add some smoked sausage and cook just like you would any other gumbo then 15 minutes or so bring it down to barely a simmer and crack some eggs in to poach...

No doubt... not sure where you're from, but try to find you some. Also lately they started putting out the pretzels with thier flavors... more goodness

It's more complex... it seems to have hints of all thier flavors

If you like the dill, you ought to try the voodoo flavor!

It's not something I'd like to eat everyday, but it does bring me back to my childhood smelling this stuff cooking like it would have been in mawmaws house.

Actually neither. So this is a dish that I haven't found other than from my area in Louisiana. Story has it, originally the dish would not have contained the smoke sausage I added, because it began as a lenten dish for those who could afford seafood during lent (alot of catholics in this area)... So instead of meat they would poach eggs in it as a protein to supplement with the red bean. This may not be the traditional way of cooking it, but the smoked sausage does add a bit more to the dish imo