Add grapes C W and butter to a large pot
Add sliced sausages (kielbasa)
Add freshly chopped veggies
Cook down for a few minutes
Season with Italian herb paste, basil, garlic powder, salt, onion powder, and Cajun season
Add flour to make a roux and cook for about 2-3 minutes
Add fresh red beans that have been soaked in cold water for 8 hours
Add neck bones
Cover with chicken stock
Cook on medium-low for 2 hours, stirring every 30 minutes
Remove neck bones, shred the meat, and add it back to the pot
Cook for a few more minutes until thickened
