Boudin! It is part of a Cajun’s five food groups! Folks in Louisiana serve it as breakfast on the way to a festival, as an appetizers, for lunch, a main course or a late night snack after a festival. This Cajun cuisine is served at just about every wedding, cocktail party, family reunion and tailgating event in Louisiana. Served in beautiful silver serving platters or on wax paper on the tailgate of a truck, folks in our area love their boudin. It’s a comfort food for Cajuns!

Everyone has their favorite place to buy the seasoned soft pork and rice dressing sausage, (Cajuns do not consider boudin a sausage) whether its from Boudin King, Best Stop or Heberts, someone will be sure to tell you where the best place in South Louisiana boudin is sold. It can also be found at most convenience stores and gas stations between the Texas and Louisiana line right next to the Scratch Off tickets and served to you wrapped up in paper.

Visitors always come prepared by bringing an extra ice chest as to return home with loads of boudin tucked away in the back part of their vehicle.

There are several different versions of boudin, several that are not known in our area. There’s the French/Belgian version, which typically uses milk as an ingredients. Boudin noir is a dark blood sausage containing pork, pig blood and other ingredients. Crawfish boudin, popular in Cajun cuisine, is made with the meat of crawfish tails added to rice then stuffed into a casing. Boudin Blanc de Rethel is another French version of boudin thatcontains pork meat, fresh whole eggs and milk.

Most Cajuns will agree those do not compare to regular Cajun boudin.

“Our next door neighbors always look forward to our LSU and Saints parties because they know we will have some good Cajun boudin” states Texan (but a native of Gueydan) Marianne Vondentstein. “They always remind us to bring some back when we come home for a visit”.

An ice cold beer, a bag of cracklins, and a hot link of boudin, now that’s a Cajun’s meal!