I'm relatively new to New Orleans, (4 years), so I've been trying the various sausages available here.
Andouille is strong flavored and salty, not really suitable for straight eating, but I really like the flavors.
I've been using it mostly as a flavoring meat for all kinds of beans.
I think it's very like the hard chorizo, which I've been unable to find here (only the softer, greasier kind). It's really good in scrambled eggs with cheese, just use it sparingly. It's really salty.
Today I'm trying something new, using Andouille in a hash. Recipe to follow.
If you can't see the bright side of life, polish the dull side.