If you are fortunate enough to live in Louisiana or are planning a trip here, the bayou backroads are a source of delicious discovery. The food culture abounds along these rural highways and byways that offer up a treasure trove of good eating. There’s even a Louisiana Culinary Trails website and downloadable app to help you find what you hunger for. But, one irresistible culinary prize you will find linking all four corners of the state–especially here in Acadiana–is Cajun boudin.
Tasty links of fresh steamed Cajun boudin is a basic Cajun recipe seen throughout Acadiana.. (All photos credit: George Graham)
Arguments abound on the source of the best Cajun boudin in Acadiana. The Louisiana state legislature almost came to a screeching halt a few years back as the towns of Broussard and Scott fought over who should be named The Boudin Capital. Even marriages have been known to break up over such a quandary. There are so many options, so many differing styles that it is near impossible to answer the question.
Boudin (boo-dan) blanc is a curious blend of herbs and seasonings with bits of pork and liver included. All combined, put through a grinder, mixed with long-grain Louisiana white rice, and stuffed into a pig’s intestine casing. The good stuff, when you can find it, is boudin noir – pig’s blood added, but that’s for a different discussion.
Boudin blanc stops short of becoming a true smokehouse sausage because it is steamed rather than smoked. The character of Cajun boudin is its moistness–its squeezability. Eating boudin is akin to squeezing a tube of toothpaste, only directly into your waiting mouth. It is the essence of Cajun life and is sold in near about every roadside grocery, convenience store or gas station around.
There is even an official Cajun Boudin Trail pinpointing the location of most every stop along the roads selling the stuff. Robert Carriker has a PhD in Boudin–well, actually history–and he heads up the project as well as the history department at the University of Louisiana Lafayette. Dr. Carriker wrote the book on Cajun boudin. He has not only mapped out the spicy spots on the trail peppered throughout South Louisiana, but the site has reviewed every single one of them. I urge you to download a map, hit the trail and join the debate.
Who has the best Cajun boudin? The debate rages on.
Styles differ, and there are certain well-known specialty houses that have become meccas for the true Cajun boudin aficionado. Comeaux’s, Don’s, Best Stop, Boudin King, Earl’s, Poche’s, Bourque’s, NuNu’s — these are just a few of the five-star rated versions of boudin that provoke endless debate. “Boudin King is too ricey…Poche’s too spicy…Best Stop too livery…Comeaux’s too bland”–the dispute rages on. I have a clear winning solution that if adopted (and it won’t) will end this silly babbling battle over Cajun boudin.
They’re all good.
Each has a nuance of flavor and taste profile all its own. It’s like asking which is the better wine–California Cab or Oregon Pinot?
It’s all good.
But, that’s too easy. And to broker an end to that discussion would be a diplomatic impossibility and, well, clearly wrong. So, the debate rages on, and as you travel the Cajun boudin trail in search of the perfect link, it’s not hard to see who the real winner is.
Boudin and beer–A Cajun recipe for a light lunch. Doesn’t get any better.
- 1 (4-pound) pork roast
- Water, for braising and boiling
- 1 pound pork liver
- 2 large yellow onions, diced
- 2 cups Louisiana long-grain white rice, such as Supreme
- 6 cloves of garlic, peeled and chopped
- 4 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 tablespoon cayenne pepper
- 1 cup diced green onion tops
- Kosher salt and freshly ground black pepper
- Dash of hot sauce
- Preheat the oven to 400ºF.
- In a heavy pot with tight-fitting lid, add the pork roast and fill the pot with water to a depth of 4 inches. Cover, place in the hot oven and braise the pork roast for 2 hours or until falling apart. Remove the pork from the pot reserving the cooking liquid.
- In a pot with water over high heat, add the liver and boil until well done, about 10 minutes. Remove the liver and drain on a paper towel-lined plate. Add the onions to the liquid and let cook for 2 minutes. Strain the onions and reserve.
- In a rice cooker, make the rice following the package directions and keep warm until ready to use.
- In a food processor pulse the meat and liver along with the onions and garlic until it reaches a smooth, yet chunky consistency. Be careful not to over process to a pasty, mushy stage.
- Incorporate the cooked rice in a ratio of 80% meat mixture to 20% rice. Gradually add some of the cooking liquid until the mixture is moist. Add the Cajun seasoning, cayenne, and green onions. Add salt, black pepper, and hot sauce to taste. Evenly incorporate ingredients together.
- Stuff the mixture into sausage casings using a sausage stuffer. Optionally, you can form the bulk boudin into patties.
- To keep the boudin warm without drying out, I suggest wrapping it tightly in aluminum foil and place in a slow cooker set to warm with a half-inch of water in the bottom. If your boudin is not in a casing, then first wrap it in plastic.
- Boudin links should be eaten hot with an ice-cold beer and saltine crackers. Boudin balls can be rolled in crackers and fried. And boudin patties — one of my favorites — are perfect as a base for fried eggs at breakfast. Any way you try it, boudin is perfectly delicious.
YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.
Have you tried any Boudin from Lake Charles? If not, I’ll send some your way next time we have a visit from the best AE in the world. Grouwing up in Church Point, I was taught that only Acadiana has great boudin, but I’ve found a few from Lake Charles that would give some of the best around the Lafayette area a run for their money.
Hey Heather- Thanks for mentioning Lake Charles boudin. There are great boudin artisans all over Louisiana. The fun is tasting them all. So many boudins, so little time.
Thanks for spicing up Acadiana Table.
George, Lorraine and I enjoy reading each and every post. You are definitely hitting your stride now. As a Boudin Connoisseur, who finds it difficult to pass up any outlet, this post was extremely rewarding to read. Keep it up! John
As Heather mentioned, there’s some good boudin to be found around Lake Charles. In fact, there’s a “boudin trail” to help you find it: http://www.visitlakecharles.org/restaurants-culinary/swla-boudin-trail/
As you said, George: It’s all good!
Hey Peter-
Thanks for the info. You gotta love a state that has more than one boudin trail. Happy trails to you!
Really enjoying acadiantable! Thank God we are from Louisiana. Every year between Christmas and New Years we rent the trolley or anything with a driver, large enough to carry 12-16 people and ice chests. Every couple submits their favorite boudin, we plan a route and spend the day trying them all. Last year NuNus in Milton was voted best. Guess which stop was last! Yep in Milton
George, I recently found your website and it’s great! Where can I get the amazing boudin that is pictured above???
Anywhere in Acadiana! And if you can get here, go to http://www.boudinlink.com for a list of the best. And if you can’t, then order it online from http://www.Cajungrocer.com. All my best, George
The best stop in Scott has really good boudain. I’m from north Mississippi and my wife’s dad lives in Lafayette so Scott is just a drive away. That’s the only place I’ve tried. and you can order online as well.
Hey Rodney – Lots of great boudin stops in Acadiana, and you are correct: The Best Stop is one of the best! Thanks for the recommendation.
Try the supermarket, Earlys in Scott….
Connie- You are correct: Early’s has terrific boudin, and is just another reason that Scott, LA was named “The Boudin Capital of the World” by the Louisiana State Legislature in 2012.
We just drove from Houston to New Orleans and back for this past Memorial Day, and approaching Scott we took a very slight detour to try Mike’s Country Corner at the intersection of Hwy 90 & 724 just south of Scott. Absolutely delicious boudin balls, fried chicken, & cracklins. Picked up boudin that is now in the freezer and will be cooked soon.
The people working the small store were, of course, friendly and gracious. Highly recommended.
Jim-
Thanks for the comment and we’ll give Mike’s Country Corner a try soon. Best, George
George, i literally had a dream two nights ago about a perfect boudin patty topped with a runny egg. Where can I find this??
Hey Tim-
Your dreams are much like mine — delicious and delectable. Two joints that i like very much are famous for this combination: The French Press in downtown Lafayette and Cafe Des Amis on the main drag in Breaux Bridge. They both do a great Saturday brunch with some very creative Cajun and Creole menu interpretations. Sweet dreams, George
just came upon this blog on Pintrest. Live in Houston, have spent a lot of time in LA , family lives all over the state. I love your blog
I’m from Louisiana and I love the taste of good boudin.my question is why don’t we make blood pudding anymore is it against the law are is it because it’s made from real hog blood?
Hey Mike-
Boudin noir or boudin rouge or blood boudin, as it is called, is available in the markets and boudin specialty houses of the rural areas of Acadiana. At many festivals you will see it offered, and if you have the opportunity to attend a boucherie, making blood sausage is always a major part of the festivities. While it is not for everyone’s taste, it is a traditional part of our foodways that deserves to be preserved. Thanks for the comment. George
When blood born pathogens came to light, the laws stated that blood from the slaughtered animals could not be shipped. The only places to get blood boudin is to find a slaughter house that makes boudin. Most meat markets order their meat. Only a few actually slaughter as well as sell meat and cooked goods. Heberts Slaughter House in Abbeville is one that I know of. Not to be confused with Heberts Meat Market in Maurice.
Adam- Good info on why it is so rare to see blood boudin sold in the usual boudin retail locations. In the rural countryside, it is more prevalent (Eunice Superette in Eunice, LA), and is a delicacy not to be missed. And the making of blood boudin is a colorful highlight of any boucherie. Give it a try whenever you see it.
The Best Stop boudin is the best I’ve ever tasted.
I think Rays and Billy’s is the best boudin in that area. I was raised down south Louisiana but live in Tennessee now.
YES THEY ARE HANDS DOWN
Lake Charles boudin is the bomb!!
Please add me to your list. Thx
Charles-
You now have a seat at the table. Best, George
So glad to discover you thru this, George. Born in NOLA, but lived in metro DC since ’72. I cook all the recipes my Mema taught me, from gumbo to proper (no rice or tomato sauce!) stuffed peppers to etoufee to bread pudding, but I needed schooling on boudin. Believe it or not, I just came across it for the first time up here on a FOOD TRUCK called “Cajunator”, looked up how it was made and found you.
Looking forward to future posts! May plenty lagniappe come your way!
Hey Craig,
Lots of ex-pats from the bayou living in DC. And it’s great to hear about the “Cajunator.” Give the boudin recipe a try and let us know how your Yankee friends like their first taste of boudin. I suspect they’ll be booking a flight to NOLA soon. Best, George
Never had Boudin but going to order some then try my hand at making it. Please add me to your list!
introduced to your style back in the late 60 by the fine old man Justin Wilson, had the opportunity to fly him around a couple of times. have been to one of susan’s cooking schools in NO 16 years ago , but this boudin is somin else I guarantee . looking forward to makin the trail if my 77 years can get down there this sommer.
Had the best boudain balls at billy’s. They have 3 locations in Louisiana. The best!!! I will definitely try this recipe soon.
My husband loves Boudin but can’t find it since we moved to KY from LA!!! Can’t wait to try making it!
Enjoyed your post so much!
Just had my first taste and am now hooked! A small place in Florida with Louisiana ties serves it and now I’m going to try this. Only question is if I can’t find pork liver could I substitute beef or chicken?
Hey Cat-
Congratulations on becoming a boudin aficionado — it is an exclusive club. Definitely substitute chicken liver (not beef liver) which will add a mellower, smoother flavor profile. I plan to experiment with that addition soon as well. Let us know how it turns out.
George
Best boudin..
T-Boy’s near Mamou, Louisiana
Hey Nolan-
Thanks for your recommendation. I met Paul “T-Boy” Berzas when I judged the Boudin Cook-off a couple of years ago, and I agree with you that he has one of the tastiest boudin links around. Plus, he’s a really nice guy. All the best to all my friends in Mamou.
George
Sulphur also has some places that sell phenomenal tasting boudon, some of the best I ever tasted.
George is there a substitute liver I can use for the pig liver. I’m in Texas and cannot find a store that sells pig liver! My husband and I go Hutton quite a bit and we get pigs from time to time I guess I’ll have to start saving them but until then what can I substitute?
Brenda-
Some make their boudin without liver at all, but for me, pork liver adds a layer of flavor that defines boudin. Ask a butcher or look for it in Asian markets. Also, a friend told me about a chicken liver version of boudin although I’ve not tried it. Give it a try and let us know how it works. Thanks for the comment.
I just came across your site while looking for a new green onion boudin recipe. I live in Houston and travel southeast Texas and southwest Louisiana for business. I would like to offer you a Texas boudin artist which is a local secret. That is Nick’s Grocery Store in Port Arthur, Texas. They make green onion, shrimp, crawfish, mild, and spicy boudin in their meat dept fresh a couple of times a week. You need to call for the day it is being made and arrive early, there is normally a line out the door waiting. Also The Texas German culture who introduced the Kolache to southeast Texas, has taking on a whole new flavor when the boudin kolache was introduced. A true SE Texas doughnut shop would go out of business if they do not offer them. My local doughnut shop is ran by an Asian family, so I asked them to make me a new creation that I came up with that I call “Cajun Egg Rolls” . I make up a batch of Boudin stuffing and give it to them which they roll into egg roll wrappers and deep fry for me. The result is the best spicy egg roll you have ever tasted. I have made them in my home for some time, but Asian influence they bring to the table knocks this simple dish out of the park.
Hey Jim-
Can you believe I’ve never been to Port Arthur, Texas? I’ve long heard about the BBQ crabs, and now with your tip about Nick’s, I have another reason to make the trip to the Golden Triangle. Kolache’s really never caught on in Cajun country, but I’ll keep an eye peeled for the boudin version when I’m on a SE Texas road trip. But I do have one question: Why do many SE Texans persist in spelling boudin “boudain?”
Jim, thanks for the comment and I look forward to my next visit west of the Calcasieu River.
Hi George,
My name is JT and I live in Japan. I grew up in Baton Rouge, then went off to see the world getting to stop off when I was given leave from the Navy. I currently reside about 50miles from Tokyo Japan and have been longing for some boudin. I have since made your posted recipe and dr’d it a little, but having that touch of home made my week!
Thank you George,
Hey JT- I’ll bet there’s boudin in Tokyo somewhere, but it’s probably made with seaweed and sushi rice. Best stick with the recipes from Acadiana Table, and always carry a little bottle of Tabasco in your back pocket. All the best to you in your travels.
great recipe
Hi – wonderful and interesting site! I’ve been looking at many recipes for boudin and yours really speaks to me the most. There are only a few brands we can get in the stores here near Birmingham.
If I wanted to make a shortcut recipe for patties could I substitute pre ground pork from the store/butcher instead of the pork shoulder then grinded? I have no issue making it original from the shoulder, but wondered if it could be made up on shorter notice with ground pork, liver and the rest? I also don’t have a grinder but could use my processor for the cooked liver, and just make patties and balls.
Hope this makes sense! Thanks in advance.
Hey Crimson Tide – Unfortunately there are no shortcuts in making boudin. Although ingredients vary and spice levels differ, cooking down a pork shoulder is an essential method. If you’re pressed for time, then use your slow cooker to cook the pork overnight. It is okay to grind the ingredients in a food processor. All the best to you.
So glad I found your website. I recently bought a sausage stuffer to make deer sausage, and my wife (originally from the Lake Charles area) was quick to point out that we can make boudin, as well.
We live in Nashville and we always buy our boudin from The Best Stop when we come home to visit family.
Looking forward to trying this recipe!
Mike
I kill a lot of ducks and decided to use duck breast in place of the liver, since to me wild ducks taste a lot like liver. Worked great, even used about 4lb duck to 6lb pork shoulder. Hope this helps you hunters use some of that game this year!
Hey Matt – Wow! Duck Boudin: what a great idea! I’ll be trying that soon. Thanks for the great comment.
I used to have family around the Lake Charles area. I love eating boudin. I miss it so bad. Now I’ve got a recipe that’s nice. I was wondering: Do you have a list of retailers that would ship to Missouri? I realize I can go on the internet and pick somebody out, but I thought you might have a a few highly rated retailers that you could help me out with, instead of me taking a chance on someone I don’t know. Thank you.
Hey Mark – The one online source for most all of my Cajun and Creole products is Cajungrocer.com. They have proven to be a reliable and reasonably priced source for most any packaged, fresh, or frozen product from South Louisiana (e.g. king cakes, sausage, turducken, crawfish, and boudin.) Give them a try.