I love Andouille sausage. So I'd like to try and make some. BUT, I would like to try to make it like Chef Paul Prudhomme's, which has potatoes and onions in it. Has anyone made it like this or have a recipe for it? Also, where would a guy from Missouri find sugar cane? Does it really matter that much if it's not smoked with sugar cane? If it does, is there a substitute? Thanks folks.