I fell in love with this dish in NOLA, but we live in the Boston area, where Rotel tomatoes and chiles and andouille are nowhere to be found (especially as we’re limiting grocery trips). I have had luck with dried chiles and muir glen roasted / diced tomatoes in place of the Rotel, and pork sausage (or ham) in place of the andouille.

IMO, you can use any red or pink bean. The secret is to pre-soak overnight in water/baking soda, rinse, add bay leaves, and then cook all day.