Gumbo with Andouille Sausage, Rice, and Bread

I decided to do a gumbo this week since it was the last week for okra at Boggy Creek Farm. I bookmarked a lot of recipes and eventually decided on this one from VeganDad. Amazing. He used the base sausage recipe from PostPunkKitchen and made it cajun. When we finished steaming them and cooled one down enough to try it, our jaws dropped. Oh my, wonderful. Definitely making these on a regular basis for David's protein fiending! They softened a bit soaking in the gumbo overnight, but they were just perfect right after cooking.

I was going to do southern-style collards to serve on the side, but instead, just subbed collards for the handfuls of baby spinach originally used in the recipe.

I attempted french baguettes using a King Arther Flour recipe, but that was a bust. I probably need new yeast, I don't think I made the dough moist enough, and I don't think I kneaded it enough. All three things combined for a super dense loaf, although the slow rise did make for excellent flavor and a nice crispy crust. Obviously, the faults were not in the recipe, so I will try again in the hope that practice makes perfect!