re: Just Got Some Andouille from Jacob's

Remove the synthetic casing and cook without it. Jacobs andoullie is smokey enough without the casing to permeate anything that you are cooking. It is good in chicken or duck and andoullie gumbo, but would stay away from it for cream sauces and seafood dishes. Baily's and Cox's andoullies are not as heavily smoked and more versatile. Don's tends to be heavily smoked too, but they have the best turkey andouille (if you’re into that)...