Hey gersus, I'm a big fan of smoked andouille and always try to have a supply in the freezer for jambalaya, red beans and rice, seafood boil... you name it. I just tried the Nola recipe the last time I made andouille and I have to tell ya, I was pretty happy with the results.
Here's the link if you're interested.
Edited to add: I'm actually having some leftover jambalaya for lunch with my homemade andouille as I type this....now there's a coincidence......
JJ, thanks for pointing that out. I should have stated that. I definitely used 1 level teaspoon of cure #1 per 5#'s of meat with this recipe. My oversight for not mentioning that. I also didn't follow their smoking directions, just the recipe. That's what I love about this site. With so many eyes on what's posted, there's always peer review and we look out for each other. Thanks again JJ for catching my blunder.