Andouille sausage from Louisiana (I suppose is what you're referring to) is nothing like French andouillette sausage.
As I understand andouillette, although there are various regional varieties, it generally is made from the last few centimeters of a pig's lower intestine.
The musings about politics by the famous French politician Édouard Herriot, mayor of Lyon from 1905 to 1940, might give you an insight into andouillette's most well-known characteristic:
La politique, c'est comme l'andouillette. Ca doit sentir un peu la merde, mais pas trop.
...which means: Politics is like andouillette. It should smell a little like sh*t, but not too much.
Often served in casual restaurants, frog legs (grenouille) are pretty tasty (if you like the flavors of garlic, parsley, butter, and chicken). Let them cool a bit before you dive in -- they're mostly finger food and they usually come to the table piping hot.
Some common fish names you may come across on menus are:
- Dorade (sea bream)
- Bar (spotted sea bass)
- Loup (sea bass)
- Lotte (monkfish)
- Thon (tuna)
- Saumon (salmon)
- Maquereau (mackerel)
- Merlu (hake)
- Merlan (whiting)
- Espadon (swordfish)
- Truite (trout)
If the word fumé is attached to any of these, it means smoked.