I usually make this with smoked ham hocks but went with Johnsonville brand andouille sausage. It’s not what I’d ever call proper andouille like what you would get from a sausage maker down in Louisiana but it’s fine here. Also in this are small red potatoes, and onions. I use a mild chicken broth but water works nearly as well. Salt and pepper to taste, garlic and onion powder are optional but good additions.