Important Things To Know:
If you're not familiar with Andouille sausage, it is highly seasoned. If you don't want the beans to be hot, but like the spice of the sausage then don't add the sausage to the pot at all. Bake it or fry it off (for flavor) and add it to your plate. If you don't like very spicy, use Smoked Pork sausage and go easy on the Creole seasoning. You can always add heat, but you can't take it out.
A lot of recipes call for adding the sausage to the beans at the beginning of the cooking process. I don't do this because the dish will taste like sausage and it's too strong and greasy. I've had so many people even some who don't normally like red beans tell me that they like mine.
Pickled pork is not what it sounds like. It doesn't taste like pickles and it is still raw, but it's been brined in salt water over a long period of time. It will feel slimy coming out of the package - that is normal!
There are three types of pickled pork that I can find here; Richard's, Savoie's and Tangi. Richard's is usually already cut up in odd shapes and sizes, while Savoie's is in strips and Tangi is a solid piece or two large pieces. If your grocer doesn't carry it you can find Savoie's online here: http://www.cajungrocer.com/savoies-pickled-pork-p-143.html. This freezes well.
Pickled pork and smoked ham/pork hocks are two completely different things and I NEVER, EVER use smoked ham hocks.