Crawfish, gumbo, and jambalaya may get all the glory when it comes to Acadian cuisine, but there is no more uniquely Cajun food than boudin. A simple food, boudin consists of cooked pork scraps, rice, onions, and seasoning stuffed into pig intestines. Nowadays, most places substitute pig intestines for artificial sausage casings, so the squeamish need not worry.
Boudin has a long history in Cajun culture, and can be traced as far back as the early 1800s, when French fur trapper Toussaint Charbonneau whipped up a batch of buffalo boudin for the famous exploring team Lewis and Clark. The boudin we know and love today is a result of poor Cajun families finding a use for the leftover scraps of pork and intestines after a boucherie (community hog slaughter). Boudin slowly evolved over the years, with each family refining and passing their secret recipes down to future generations.
One of the best things about boudin is that it’s a people’s food: simple, delicious, inexpensive, and portable. Sold by the link at convenience stores and local meat markets, and wrapped in thick white butchers paper, boudin is the Cajun man’s answer to the burrito. It’s the ultimate food for the Coonass who’s on the run. And Cajun’s don’t care where their boudin comes from either. Whether it’s from a fine restaurant (not likely), or the back of a gas station, all that matters is the end result. In a way, boudin is the ultimate in Cajun culinary meritocracy.
Boudin can be eaten in two ways: you can squeeze the boudin stuffing into your mouth with your fingers or teeth, or depending on the consistency of your link’s casing, you can bite into it like a sausage, casing and all. Either way, expect your hands end up greasy, so keep some napkins close by. And if you don’t have time for all dat mess, you can order up a batch of boudin balls, which are tiny rolled balls of boudin, deep fat fried, served piping hot. They’re like little Cajun donut holes, you can just pop them in your mouth.
Now fights have been known to break out over which boudin is the best. Cajun people defend their favorite links the same way most people defend their favorite football team. We usually tend to favor our home team and not some foreign store that’s 10 miles away. We also argue about all the different boudin qualities: spicy vs mild, crisp vs chewy casing, liver vs no liver, and the rice to meat ratio. Luckily, we’ve got an objective resources to help us decide. The Boudin Link, a comprehensive guide to the boudin of Acadiana, reviews and scores all of the major boudin outlets in Acadiana. Another great read is The Southern Boudin Trail, which contains several interviews with some of the area’s top boudiniers.
Unfortunately, decent boudin is almost impossible to get outside of Cajun country. Sure, some major grocery chains sell vacuum packed boudin, but trust me, it’s just not the same. Next time you’re home visiting your family, don’t forget to stop by your local neighborhood convenience store, and fill up an ice chest with your favorite links.
Now you in my wheelhouse, chere’.
The best boudin ever was Savoy’s Famous Boudin in South Lafayette. I know this because their daughter is my bestest friend in the whole wide world. We used to help them make boudin and it’s really only the best stuff that goes in it.
We also used to work the Boudin Festival in Broussard each year, selling links for a buck a piece out of the “Boudin Wagon”. Good times. Good times.
They sold their store and stopped making boudin for the public about 15 years ago. However, once or twice a year a select group of people are invited over for some boudin-makin’ and beer drinkin’. Mrs. Doris makes me up a batch to take home. If it’s wrapped in celaphane and white butcher paper, you can freeze it and then take it out and boil it for 10 minutes. Superb!
Mr. Rob (Savoy) actually invented the Boudin Ball and they were first sold at the Boudin Festival in Broussard in 1981. I ate so many the first year we sold them that I couldn’t even look at boudin until the next year.
The best boudin that you can buy nowadays is at NuNu’s in Youngsville or Best Stop in Scott. Everything else pales in comparison.
BTW, the BEST breakfast is some cold boudin and a big glass of milk. Damn, now I’m hungry.
I’ve never tried NuNu’s, but Best Stop is very good. Growing up, Poche’s boudin was rather fatty and gristly,
but in recent years, they’ve changed and started putting out a top notch link.
My favorite is spicy boudin with cold bottle of chocolate milk (chocolate soldiers).
Interesting boudin history. Sounds like you’ve got all the good Cajun connections.
Now see, this sounds suspiciously like haggis to me.
Naaa, it’s more like dirty rice shoved into a condom
Nice.
Oh hell no – Savoy’s never ever came close to the perfection that was Johnson’s in Eunice. It was a pain in the ass to drive all the way out there, but we’d go every Saturday morning, stopping at Sandoz’s in Opelousas, to buy household sh!t and check out the wedding registries. Nothing like a Saturday morning in St. Landry Parish.
http://www.myspace.com/johnsonsboucaniere
here is the link to my wifes restaurant, which is based on all of johnsons groceries items, including boudin.
Hope to see you soon,
Greg
Oh no she didn’t! Now it’s on!
I highly doubt you ever tasted Savoy’s and sorry, but I wouldn’t eat boudin from any place named Johnson’s.
I’m extremely secure in my assertions. Savoy’s was boudin perfection. NuNu’s is the closest I’ve tasted but the skin is a little to “crispy”.
Oh, and St. Landry Parish is a stone’s throw from Rapides Parish. ’nuff said.
You didn’t talk about boudin sandwiches. Thats one of my favorite ways to eat it, on white bread with a little mayo. Of course I like it by itself too!
That’s a new one for me. Never tried it on bread. Maybe I should add carbs to the list of things cajuns like, since only a coonass would make a rice and meat sandwich.
you got that right. i’m not cajun myself, but my wife is. when i first moved here i was so shocked by how many meals were served with rice AND potato salad AND french bread. somehow the idea of having only one starch per meal was bred in me. but i’ve gotten over it.
Yeah, that’s why the whole Atkins low carb craze never made sense to me. I can’t live without rice. I do try to substitute brown rice when possible, but there’s nothing like medium grain white rice covered with gravy or etoufee.
mmmy boudin.
you are right, sir. Once you leave cajun country- you can not get really good boudin- since I live in metro NOLA now, the best boudin I can get is Savoie’s in the vacuum pack- it is good , though, when I bring it to tailgate for LSU games- just throw it on the grill and go…
I remember when I was a kid, my grandparents would make red boudin- that was my favorite. But I haven’t seen that in a LOOOOONG time. I guess it’s not safe anymore or something?
Now I want boudin for lunch. THANKS! LOL
Hebert’s (Clement’s) in Abbeville still sells the blood boudin.
Ahh the great boudin war ensues, reaching new heights as it reaches all the way to the internet.
As far as the best boudin, Dons Specialty Meats in Carencro has hands down the best boudin around. The greatest part of that is that the store is about a quarter mile from my house. It would be in walking distance if it werent for the fact that the boudin would never make it home to the rest of the family if i walked there.
Yeah, you can’t trust a man alone with boudin for too long.
i disagree, mes ami.
the best boudin by far, is from Richard’s Meat Market in Abbeville, LA!!!
We try to go to Cajun country every so often for a boudin “fix.” Never had the pleasure of trying Savoy’s, but we have tried all the others mentioned. Johnson’s was BY FAR the best. Nothing compares to their hot, spicey boudin. We have yet to find a suitable replacement although we tried very hard in January. Sampled boudin from 30+ places listed on The Boudin Link. NuNu’s was good, but not near hot enough. Will try again in a couple weeks. If you have suggestions, we’re game for it. From Texas and hungry for boudin !!!
I have never had the pleasure to try the one’s mentioned here. I was raised on Ray’s in Opelousas. There are owned by some one else now, and very good. The real Ray’s has moved to the old Sunset highway in Opelousas. When In the area we always stop by. The best is boudin on Evangeline Maid Bread.
Sorry we don”t like the Ray’s on the Port Barre side of Opelousas.
Anyone eat the blood boudin or [url="http://www.cooking.com/products/shprodde.asp?SKU=557461&CCAID=FROOGLEIG557461"]Boudin Noir[/url]? I only ate some homemade by my brother in-law – he makes it good. But I can’t ever find it in stores. But I guess I found a loophole by ordering online.
Sorry people, best place for boudin is Hebert’s in Abbeville. I don’t trust boudin that is outside the Central Acadiana coastal parishes. BTW, I’m glad someone else brought up Boudin sandwiches, I thought I was the only one that ever did that!
Well coming from Mamou, LA, I like to more liver laden boudin from Mamou and Eunice. And Mr. Johnson is a Cajun as Cajun can be. He made great boudin. The one thing I have noticed is that the further South you go (starting in Mamou of course) the less liver and spice the boudin has. Not a bad thing.
Smoked Boudin from Market Basket in south Lake Charles is my favorite. Hebert’s in Abbeville is a close second and Richard’s in Iowa is not bad either.
Mayun am I hungry now.
There is a boudin cook-off scheduled for Oct. 25 in Lafayette, LA. You can taste boudin from about 20 of the top makers.
Details at http://www.boudincookoff.com
Enjoy.
Currently, my favorite boudin is Billeaud’s in Broussard. Ça c’est bon manger, cher!
music maven, I remember when Savoy’s was on the corner of Verot School Rd. and Ambassador Caffrey (it might’ve still been New Flanders Rd. back then) and I also remember when they came out with boudin balls. I knew it was gonna be a hit. Good stuff. I miss that little store.
And about not tasting boudin from a place called Johnson’s, how about Jeansonne’s? (Same name, different language.) Anyway, there’s a new place in Lafayette called Johnson’s Boucaniere that has some pretty tasty smoked meats, but alas, no boudin.
If you’re Cajun, I suspect we all have stories about who has the best Boudin. My favorite Boudin today is from Billeaud’s in Broussard.
Growing up in New Iberia, Bodin’s Boudin was by far the best in the area. He would always share a sample of Boudin with you when you came into his bouchere store to buy Boudin. It was cooked to perfection. The skin would easily rip when you pulled on it which made it very easy to eat all the skin, and the spicyness was always perfect.
I played football for New Iberia Senior High. Every Sat. morning after the Friday night games, we had to watch a film of the game and review stats. After, we were treated to Bodin’s Boudin, as each of us on the team would get one big foot long link. Those were the good ole days!!!
The Boudin Link, below, where you can find info about all the boudin in LA & beyond, with ratings.
My choice….Don’s Specialty Meats, A+ The Best!
http://www.boudinlink.com/index.html
I liked the Boudin from Comeaux’s. They had a great seafood boudin that was out of this world. In Lafayette by the way.
I the best boudin i’ve had has been Abe’s in Lake Charles or Peto’s in Moss Bluff….Also there’s some good boudin in Kinder too!
Don’ Specialty meats in Carencro, Louisiana. Hands down.
Comeaux’s is the best that is available in stores. You can get good boudin online at Cajun Grocer online.
If Cajun People like boudin imagine how they feel when they get a chance to go to the boudin cookoff this October 17th in Lafayette.
Boudin sandwches on sliced bread are good, but they’re even better made with fresh French bread like the ones sold at Pat’s on the Youngsville hwy. Pop the casing, spread the boudin and add a little mustard. Manger, mon ami. Billeaud’s and NuNu’s are great. I’ve been told that the new Rouse store makes a good one, but haven’t had a chance to try it yet. Anybody with a recommendatin ?
According to http://www.boudinlink.com, you can find better links than those at Rouse’s.
Billy’s in Opelousas is my fave along with Don’s Speciality Meats & Ray’s in Opelousas (on the way to Sunset).
Once at a Music Festival in the Opelousas Farmer’s Market Ms. Enola Prudhomme was making Red Boudin. *shudder*
So I joked, “Don’t let the police catch you, it’s illegal” Her response was, “Sheriff Zerangue asked me to make this himself”
You can buy red boudin in Avoyelles Parish. There’s a store called Kelone’s Grocery in Mansura that sells it. 2176 LeGlise St. (on the corner), (318) 964-5125. They also make regular boudin and it’s good too. I’ve actually never tried the red one. I’m not fond of eating blood. I like to have boudin for breakfast with some cane syrup on it. If you’re in the area and are headed to Marksville, try Juneau’s Cajun Meats, (318) 253-7729. They’re located across from the Paragon Casino. Best boudin and by far the best cracklins. They have stuffed chickens too, made with shrimp and crawfish stuffing. Nice, clean store and friendly people.
Does anyone here have a good boudin recipe to share? I’ve been experimenting with ingredients and have come up with a pretty good recipe, but I’m sure I’m missing one or two key ingredients. My latest discovery: good boudin needs a ton of fat. In my last batch, I used 15 lbs of meat, and added 3 lbs of additional hog fat.