Thanks, @weinoo and @Mjx for pointing me to this thread ... I am not sure if the OP poster wants to (1) make Cajun Andouille, (2) cook with it or in general wants to (3) prepare Cajun food:
(3) I'll start with the last option: it is not a particular challenge to source the ingredients required to prepare Cajun food in Austria, especially if you don't limit yourself to one supermarket chain. The spice cabinet, most of the veggies (sure, okra is maybe not everywhere stocked, and for certain items you'll need to substituete, e.g. the local kale cultivar for collards), the dry ingredients (cornmeal, ...) - all available easily.
(2) For Andouille you can either substitute the easily obtainable Debreziner or soft Spanish chorizo (look out for "pikant"), or for the sake of authenticity, you'll mail order from Germany, e.g. here ...
(1) For making Andouille there are plenty of recipes out there, with in Austria easily accessible spices and pork meat. If the OP is up the the task, I am sure someone in eG has a favourite recipe.
