I made pork and crawfish boudin recently and you really need some liver in the pork to get that authentic flavor like those in Acadiana. The crawfish boudin was really good!

I have been wanting to build a smokehouse for andouille, smoked sausage, tasso, turkey necks, etc. for a while now. The thing that I want most is to be able to get a good hard smoke on the meat, but I don’t want to have to constantly monitor the temp and add fuel. I guess thermostat controlled but I don’t know if electric or gas would be sufficient to get the house up to temp. Not sure on dimensions yet. Anyway any advice is appreciated. The pics below are kinda what I have in mind.
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Sounds like I have some experimenting to do. Thanks for all the good info guys!