Boudin, pronounced boo-dan, yummy delicious boudin is a favorite of the cajun french population. So many people have made the trip to Louisiana and have passed over one of the most scrumptious treats available in cajun country. Coming to Louisiana without trying boudin is like going to New York City and not seeing the Statue of Liberty… it’s that important.

What appears to be sausage in form, is really a blend of rice, beef, pork, and awesome seasonings that dance around joyously in your mouth. The ingredients are stuffed into a sausage casing, each link weighing roughly 1/2 pound.

Meat markets like “The Best Stop” in Scott, LA are known for a superb blend of flavors. They sell by the pound (frozen or fresh), or by the link (hot and ready to eat). Although it’s possible to pick up links of boudin from convenient stores, meat markets are your best option. A Google search for “Boudin” + “city name” should give you a pretty good list of the local markets in the area.

There are multiple variations of boudin, but these are the most common:

• Bouding Blanc (white) is the most common boudin. If you walk into a meat market in cajun country and ask for Boudin, this is what you’ll get.
• Blood Boudin looks more like sausage. It’s similar to “regular” boudin, but it has pork blood added to it.

The above boudin picture is “borrowed” from www.cajunstuff.com, who offers an online boudin purchase experience, in addition to many other excellent cajun items like Turducken, stuffed pork chops, and more – YUMMY!. When you come to Louisiana, make sure to ask the locals where to get the best boudin… everyone knows where to get it!

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