Absolutely! When my kids lived at home - I had to leave out the okra. But now it's just me & I cook what I love.

The first time I made it - I remember stirring the roux and I kept re-reading the recipe. Yep - it does say COPPER COLOR. I had never cooked a roux to the point of almost burning it brown before. I think many cooks didn't because the recipe book had a photo of what the color should be - so there was no doubt!

I love all those things you mentioned. I bet the sausage makes for even richer flavor! I don't eat meat these days - but next time you make it - enjoy a bite or two of that sausage for me! :)

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