I was reading a story about life in New Orleans 50 or 60 years ago, and there was a line in there about how wise cooks knew that 'chaurice' was the best sausage to go into jambalaya. It was further described only as 'a distinctive spicy sausage'.
Well, I've never heard of it. Is it extinct? Does it now go by a different name? Is it available anywhere? Are there any longtime N.O. locals who can remember this?