Making a Paul Prudhomme gumbo today and picked up some fresh andouille from WF. Not my favorite way to buy andouille but it was better than the mass produced packaged alternatives. Wondering if it would be best to cook it ahead of adding it to the simmering stock or not. Pan fried, poached, oven, etc.? I realize I am losing the smoked flavor of andouille in its best form. Might try using the new smoking gun to fix that! Thanks for any thoughts!