Just Got Some Andouille from Jacob's

Whatever amount of sausage you would usuall use, use the same amount of andouille and you'll be fine. You can only use too much if you go overboard. For gumbo I use 2 sticks per gallon of gumbo.

Never had too smokey Andouille...care must be taken with tasso...but you should be fine with the Andouille....now if you smoke your chicken then it may be a different story.

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)...