Is that a scoop of mashed potatoes or the obligatory potato salad?

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

Wow so a poached egg? I like this and sure the yolk helps to cream up the gumbo which is why I like the potato salad instead of rice! Sounded so weird and then my friends from Arnaudville insisted. I was hooked! This reminds me of a brunch dish I had at Commander’s so there’s no doubt I’d love it!

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.

Louisianan food is something I've been interested in for a while now. I tried crawfish a few times and they were pretty great. Not sure if this has anything to do with Louisianan food but I also liked Zapp's dill chips. Oddly enough I abhor actual pickles lol.

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

What do they taste like compared to the dill? Is it even more of a complex, amazing spicy flavor?

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

Really? That sounds fun! No wonder they call it voodoo if they're mixing so many flavors and spices into one delicious package!

EDIT: BTW what are the crawfish ones like?

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

The voodoo flavor is delicious! Good call

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Can you please share the recipe? I'm from SW Louisiana and make gumbo, but I've never made red bean gumbo

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...