What is Boudin?
Say what? This authentically Cajun item is pronounced “boodan,” but you can just ask for a link.
What is it? A blend of cooked pork, rice, onions, peppers, and seasonings stuffed into a sausage casing. Boudin blanc, or white boudin, is most common. Boudin rouge, made with pig blood, is rarely found these days because of health regulations. Today, boudin makers sometimes get creative with various fillings, including seafood.
How do I eat it? Promptly. Most locals don’t make it out of the parking lot with their links. Squeeze the filling right out of the casing and into your mouth (some do, however, eat the casing too). Though popular for breakfast, boudin is eaten all day long.
Sounds messy. Another way? Spread the filling on a cracker or between slices of bread and have a sandwich. Boudin balls—the filling shaped into balls, breaded, and fried—are also popular. We’ve even heard of boudin pie.
Where can I try some? As the capital of Cajun country, Lafayette is known for its bounty of boudin, and the city has put together a Cajun Boudin Trail that leads you to the best examples. Get a copy of their guide from the city’s Convention and Visitors Commission. The best boudin is made in-house and is often found at gas stations, meat shops, and independent grocers. Read more about where to find Boudin across Louisiana! A favorite is The Best Stop Supermarket. Other great examples can be found along our Prairie Home Cooking and Seafood Sensation trails.