Should New Orleans wear a mantle of shame for making “What is boudin?” one of our city’s top Google searches for 2014?

Not necessarily. After all Orleans Parish, wherein New Orleans lies, is not part of Acadiana, the rightful home of boudin as well as other delicious Cajun foodstuffs like Paunce, Jambalaya and Cracklins.

But from what fallow womb does this ignorance swoon?

Migration. Between July 2012 and July 2013 nearly 9,000 people moved to New Orleans (cr. Allison Plyer) from Parts Unknown, territories where the citizenry have been denied boudin, the greatest food to ever spring from the breast ofย  France.

So what is boudin? Gentle readers of this humble site have for years been regaled with stories of this exalted sausage, typically a blend of rice, pork, pork liver and a grocer’s basket of seasoning including green onions, salt, and both red and black pepper.

New residents of New Orleans could be forgiven their ignorance of boudin as it’s typically not found on the menus of our city. Yes, there are a few quick marts around town that sell boudin out of a cold case and you may stumble into the occasional cafe where a boudin link or patty is tacked onto the end of the menu, but it’s Cajun Country where boudin is eaten daily and celebrated as a culinary staple.

You have to leave New Orleans to find the best boudin but fortunately it’s just a short drive to some of our favorite places in the state:

Johnson’s Boucaniere. Old timey style boudin made the way it was made back in the early part of the 20th century. No nonsense, small batch, served hot right across the counter. This is some of the finest boudin in Louisiana. 1111 Saint John Street, Lafayette, LA 70501

Best Stop. The 900lb gorilla of boudin, they make around 2,000 pounds per day and sell every ounce of it over a modest counter in a small storefront off a state highway just off Interstate 10 near Lafayette. Grab a diamond-hard 10lb bag of frozen boudin out of a freezer case next to the front door. 615 Louisiana 93, Scott, LA 70583

T-Boy’s Slaughterhouse. They’re eventually just going to retire Louisiana’s state boudin championship as T-Boy has won four years in a row now. Make sure you have a few minutes to visit with owner T-Boy Berzas as he’ll be happy to show you around his little meat market just over the Mamou city line. If you’re lucky you may be able to see a live animal get dispatched out back in the slaughterhouse. 2228 Pine Point Road Mamou, LA 70586

Fancy yourself a chef? Then hit the kitchen and make your own boudin http://goo.gl/lHn5Ln

 

 

 

 

 

 

 

 

 

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