Boudin (pronounced BOO-dan) is the savory, squishy, eat-behind-the-steering wheel treat that rivals crawfish as the quintessential food of Acadiana, the Cajun region of south Louisiana. It’s a sausage made of pork, rice, onions and various spices, but there are spirited debates about other ingredients and ingredient proportions.
From gritty convenience stores to upscale charcuteries, boudin markets are more popular than the region’s ubiquitous drive-thru daiquiri bars. Most times, it’s eaten close to where it’s made – very close. Consider this wonderful quote from a Calvin Trillin essay about boudin: “I figure that about 80 percent of the boudin purchased in Louisiana is consumed before the purchaser has left the parking lot, and most of the rest is polished off in the car. In other words, Cajun boudin not only doesn’t get outside the state; it usually doesn’t even get home.”
Some spots, like the Best Stop Supermarket just off I-10 in Scott or Charlie T’s Specialty Meats in Breaux Bridge, are internationally famous. A University of Louisiana at Lafayette history professor known as Dr. C has sampled and mapped boudin purveyors at BoudinLink.com, and the Southern Foodways Alliance offers more at SouthernBoudinTrail.com.
I can't think of a better way for a visitor to experience this area than to follow the boudin trail, see the sights and sample the sausage along the way.
Every good Cajun has a favorite "link". What's yours?