I hear you, I do.
But I see this fresh, unsmoked stuff all over the place. It’s essentially a perfectly okay sausage. I’d prefer it be labeled “Cajun style” or something like that. Still, it’s so common that it’s not something i find worth fighting against. I can’t say it isn’t andouille because it’s a common enough product. I feel okay saying it’s not traditional Cajun andouille.
That’s why I used the carbonara example. I know it’s not carbonara. You know it’s not carbonara. But so many people in the US wouldn’t recognize what you or I call carbonara because we don’t use bacon, peas, and cream. That peas and cream nonsense is real, IMO. It isn’t traditional, though.
The Kraft guacamole seems wrong. On all levels.