So here we have what I'm calling the gumbo fatty. It is sauteed onion, pepper, and celery along with shrimp chopped and seasoned with blackening seasoning. This is stuffed inside of 1.25 lb of fresh ground pork seasoned in the same Andouille seasoning blend I do for my smoked version...minus the cure of course. Finally it's wrapped in the bacon weave. This will be smoked in the MES 30 at 275 using pittmaster pellets in the AMNPS. Once done it will be sliced and gumbo ladled on top of it.