Andouille Sauce Recipe from Dat Dog

I haven't had this. Is it good?

Andouille Sauce (from Garden and Gun)
Adapted from Dat Dog, New Orleans, Louisiana
Enough for 32 hot dogs

4 smoked sausages or andouille sausages, finely diced
3 medium yellow onions, finely diced
4 fresh jalapenos, finely diced
¼ cup Cajun seasoning
½ cup yellow mustard
2 qts. beef broth, packaged or homemade
½ cup vegetable oil
1 ½ cups all-purpose flour

Warm the vegetable oil in a skillet over low heat. Add diced sausage, cook until browned, then add onions and jalapenos. Stir until onions are transparent. Next, add all-purpose flour and stir constantly until the flour turns a light brown and the mixture begins to come together. Mix in Cajun seasoning, then yellow mustard, then add the beef broth and reduce until the sauce sticks to the back of a spoon. Freeze leftovers.