Where to find boudin
- Bob B. in Virginia Feb 25, 2002 11:41 AM
This past month the New Yorker magazine published an article by Calvin Trillin on the joys of finding boudin in Western Louisiana. As luck would have it, I have another joyous work trip to New Orleans approaching. As I am not likely to get to New Iberia anytime soon, this may be my best chance to try boudin, a delicacy of which I had never heard until the New Yorker educated me. Any suggestions in the French Quarter--downtown--Charles St. corridor?
Langenstein's grocery might have it but it is more likely to be a commercial prodct shipped in. there are several brands--Bellue and Richard's--but the good stuff reall has to come from a gas station or roadside dump in Acadiana. It is not a New Orleans food.
That said, why don't you call the Best Stop in Scott, LA and see if they can ship you some?
Cooter Browns Tavern & Oyster Bar - 509 S Carrollton Ave (Garden District, at base of river, ½ block S from where streetcar turns off St. Charles and goes up Carrollton) - 504/865-1703 - Local sports bar hangout serving 40 beers on tap, 300 in bottles, regular or hot boudin sausage made on premises ($2.75), dozen half-shell oysters ($5), fried seafoods [as sandwiches ($5.50-8) or platters with garlic bread, FFs or potato salad ($9-16)], 1½# boiled crawfish ($2), sandwiches, cheese fries ($4) - Specials all with garlic French bread> (daily) gumbo ($3.50); (M) red beans and rice with smoked sausage ($5.25); (Tu) vegetable-stuffed meatloaf with garlic mashed potatoes and peas ($5.75); (W) meatballs and spaghetti ($5.75), (Th) ½ roasted chicken with peas and macaroni and cheese ($5.75); (F) fried seafood platter ($10) - 7d L&D>1100h
(Note: Prices from Y2K)
re: silver queen
the comment re: boudin starting across the Huey P. has validity & I'd comlpetely forgotten about it. Gas stations of HWY 90 from NO to Houma have it although it seems (unscientific research here) to peter out as one approaches New Orleans.
This is also the case on HWY 61/I-10. Not much of this stuff in Metairie and Kenner but you get andouille by the time you hit LaPlace (it claims a title in this regard). You also tend to get home-made pickled eggs again, too (not that you cannot find that in older neighborhood bars in new Orleans but they are vanishing).
Geographically speaking, New Orleans is New Orleans and served some cajun stuff but cajun is not New Orleans. Then to the north you get more Anglo. South towards Houma you return to a more acadian Louisiana. Northwest towards BAton Rouge you have LaPlace (a real LA town) and then you pass through the Danzig Corridor, a zone that was sanitized and scrubbed clean of LA influences by the North LA folks who lived in the Baton Rouge area. Baton rouge has run from being a LA town for years. Across the river from there, you get back into Louisiana. Over there is where you'll get the real boudin