re: Cochon Butcher's Meats

I don't like a too heavily smoked andouille or sausage in my gumbo. Too much takes over the other flavors for me. When I use a Greenberg smoked turkey, I use a less heavily smoked andouille because I don't want any more smoke than what's from the turkey. It's all personal taste, though.

When I don't have a sausage or andouille from elsewhere, I use Savoie's. Many people say they don't like it. I don't believe all of them have even tried it, honestly. It imparts a very good flavor and the spice and heat are nice. It works well for me especially if I have a heavily smoked poultry. I also prefer the texture of that one. I've used it for years and people always have seconds, but maybe I don't serve to discerning palates.