https://www.siliconvalley.com/2023/04/27/taste-off-the-best-andouille-available-in-bay-area-markets/

When a recipe calls for andouille sausage, don’t even think about using a substitute. Andouille isn’t mild, like a Polish kielbasa. It’s spicy, but not like a hot link. It’s a full-on, flavor-packed bite of smoke, red pepper, garlic and thyme.

Andouille, a fully-cooked sausage that originated in France, is integral to traditional Cajun dishes such as gumbo, jambalaya and shrimp and grits. But you can use it so many ways — in soup, stuffing, red beans, cassoulet, mac and cheese or omelets.