Boudin: A Cajun Staple

Even though Cajuns would NEVER call boudin a “sausage,” some folks, and Google, might try to describe it that way. But for us Cajuns, boudin is in a league of its own. It’s a mouthwatering mix of pork that’s been slow-cooked with onions, peppers, & spices, then mixed with cooked rice to soak up the delectable stock.  This heavenly concoction is stuffed into a casing, similar to sausage but oh-so-different. Want to say it right? It’s pronounced “boo-dan,” but don’t actually pronounce that “n”, just let it tell you how to say the preceding  “a.”

In Cajun Country, boudin can be in places the average visitor may not expect, like —grocery stores, delis, gas stations, weddings, holiday parties, tailgate parties, picnics, and of course being eaten behind the wheel by Cajuns on the way to work….. But oddly enough, you won’t see it much in restaurants unless you’re getting the “unlinked” variety…  We don’t stop at just eating boudin in the casing; we turn it into all sorts of culinary wonders like boudin sandwiches, boudin kolaches, boudin-stuffed peppers, cheese-stuffed fried boudin balls, boudin egg rolls, boudin tacos, even boudin pie.   This tasty treat is such a Cajun staple, that “Dr. Boudin,” Robert Carriker says we eat 75,000 pounds a day!!  That’s 37 ½ tons, y’all!!!  (Check out Dr. Bob’s book “Boudin; A Guide to Louisiana’s Extraordinary Link” on Amazon)

Where Did Boudin Come From?

The origins of boudin trace back over two centuries when the Acadians, Europen French, Spanish, Germans, and free people of color settled up and down the bayous from one another in the prairie regions of SW Louisiana, during the Spanish colonial era of La’s history.

The original boudin of this area is what we call “Red Boudin” or “Blood Boudin.” Yep, it’s exactly what it sounds like—boudin thickened with fresh hog’s blood instead of cooked rice.  Back in the day, when families raised and butchered their own hogs, Blood Boudin was the norm, until the late 1800’s when rice became a big part of the South Louisiana diet.  These days, though, the original blood boudin is hard to come by in Cajun Country thanks to USDA regs that make crafting it a bit tricky. But no matter the type, boudin remains a beloved part of our local culture—a flavorful reminder of our heritage and creativity.

All Cajuns have a favorite boudin and every boudin recipe is just a little different. Whether it is the seasoning blend used, the amount of rice vs. pork, how moist or dry, each boudin is unique.  Some of our favorite places to get boudin include Nunu’s in Youngsville, Maurice, and Milton, Johnson’s Bouchaniere in Downtown Lafayette,  Billeaud’s Meats in Broussard, and Earl’s Cajun Market in Lafayette.

For a helpful guide to begin your boudin journey, visit boudinlink.com 

By: Whitney Ross, Lafayette Native