Made gumbo using a local fresh andouille sausage and it is extremely burn your mouth off spicy. Thankfully I was out of cayenne so I didn't compound the situation. This is for a gathering with children so I need to temper the heat by at least half. It's chicken and sausage but I was adding shrimp to it before serving. I could add tomatoes I guess ( recipe doesn't normally use them) or maybe make more roux and add more broth . Any suggestions? I'm hoping some of the heat is in the fat from the sausage so after it chills I can remove that.