okay i got my work cut out for, let it be known that a real french andouille, or in it's in diminutive is quite different from the southeast/acadiana style sausage. I am also aware that that i can get the stuff shipped to me, but that requires a lot of planning on my part, but if i did i would definitely go with either the manda meats brand, or creole country brand, if they would ship. Poches boudin is some of the best stuff on earth though, but it always tastes better eaten right outside their store piping hot squeezed out of it's casing betwixt ones teeth. i am on the other hand gonna get someone to send me a bunch of camellia brand red beans so if anyone wants in holler at me. I have tried certian linguicas before as a sub for my jambalaya, and they kinda do the trick to build up intense sausage fond on the pan, but the real thing is what makes it work. If i win the lottery i will set up a little cajun/creole goods store up here and supply alla yall new yorkers with the good, but it is a game of chance. so now, what about some good hogshead cheese? thx boudreaux