HOME > Chowhound > Austin >
May 15, 2007 09:56 AM

Cajun Cracklins and Boudin?

What's the best place in Austin to get some warm, fried cajun cracklins and boudin? I've been meaning to check out Gene's, but I would appreciate some more suggestions.

  1. Click to Upload a photo (10 MB limit)
  1. Try the cracklins from Fiesta Market. Try making some cracklin hot water cornbread. YUM!!

    1. Don't bother with the boudin at Gene's. I've had it there once and it left a lot to be desired. Have yet to really come across some good boudin in town. Maybe Sambet's...

      1. The only place in Austin to get good Cajun food is Sambet's Cajun Deli...

        3 Replies
        1. re: Webrep Tweak

          That's a bold statement. Since you don't seem to have posted on Cajun food before, though, I don't know what to make of your opinon. Would it be possible to mention what you like at Sambet's and how it compares to other similar dishes around town?

          On the topic of boudin, can anyone let me know what to look for in a good boudin? I've seen it on the menu at Reggie's and Evangeline Cafe, but have yet to actually try it.

          1. re: Knoblauch

            In good boudin, look for a good mixture between pork and rice (one should not overpower the other) and a good amount of spice. I also prefer a more breakable, crisp casing over a stringier one, so the casing can be consumed. My favorite is at Poche's in Breaux Bridge, LA.

          2. re: Webrep Tweak

            Cajun is just hard to do, but I don't think that Sambet's does it. Their boudin is okay, but sort of mushy, has a little too much parsley, and not enough pork liver. I think that they bring it in from somewhere, though. It appears to me that the seafood and chicken/sausage gumbo are made from the same stock. The crawfish bisque is pretty good, and different, and the dirty rice is okay. The etoufee is too dark for moi, like they use a gumbo roux without any fat. The poboys are passable to good. I had a really bad experience there with a crawfish boil that was nearly inedible.

            To answer the question below, boudin should have a good ratio of pork meat, pork liver, rice, herbs, and moisture. There are several varieties. The casing really doesn't matter to me if it is steamed, because you don't really eat it. Some casings grill better than others, lose their elasticity, and get crunch. You can eat the whole casing if you grill it. There's really no reason to mail order, because someone should be able to make it here. But they don't, so try Comeaux. Central Market is no option, because they don't even use liver. If you ever go to Port Arthur or environs, there's a little blue store that has some killer Boudin. I can find out where it is and the name if anyone is interested.

          3. The original comment has been removed
            1. The best boudin in the world comes from Boudin King down in Jenners, LA. It simply can not be beat.

              I like Sambet's pretty good. I would say it's the closest I've come to good "cajun" food in Austin. Their boudin is not made there at the store. They bring it in from some other Texas town. I asked and they told me that.

              Short of the bread not being right, Sambet's does a really respectable job with their po-boys. Easily the best in Austin. I also agree with what someone said about the "sides" all tasting like the same stock. It's as if they make a big pot of "sauce" and depending on what you order they add ingredients. "Oh, they ordered etouffee... toss in some crawfish tails. Gumbo? throw in some sausage." etc. It all tastes the same is too much on the bitter side for me. I think maybe they add the file while it's cooking. I think it's better to add that afterwards.