Once upon a time, a Lousiana-raised friend made jambalaya for me using normal American hot dogs, so I’ve started using frankfurters and liberal spicing/seasoning to make up for the lack of Andouille. It’s not the same, but I figure it’s as close as I’m going to get on this side of the pond. (We learned the hard way what the French call Andouille is not what is called Andouille in US. O_O)