Thanks. The gumbo recipe I was referring to is this one from Lolis Eric Elie, which I made (slightly modified) a few years ago: https://www.smithsonianmag.com/arts-culture/creole-gumbo-recipe-from-mrs-elie-84568792/
This recipe calls for two types of sausage: “smoked” and “Creole hot”. I think it’s a safe assumption that the smoked is andouille, or something quite similar. Could the “Creole hot” be the fresh Louisiana sausage known as chaurice? (In the event, I used andouille-flavored chicken sausage from the supermarket - I didn’t have time to find the real thing - and omitted the Creole hot sausage.)
The recipe I am trying to make now is rougaille - it’s basically sausage (or whatever other protein you want) simmered in a spicy, herb-infused tomato broth. But I’d like to get the sausage at least somewhat close to whatever is eaten in Mauritius/Reunion.
