re: Gumbo time today. Had to pay $12 /lb for andouille here in Chattanooga

Paul Prudhomme's original recipe recommends kielbasa in place of andouille if you don't have it. I've never used it, though, so I don't know how it compares. A decent smoked sausage will work as well. Sometimes, I use smoked sausage rather than andouille in turkey gumbo or when I know some of my eaters are going to be pepper sensitive like kids. A good smoked sausage makes very good gumbo.