Boudin for 1st-time NOLA visiter?
We will be visiting NOLA for the first time in February and would like to know the following:
(1) What are your criteria for a good or excellent boudin?
(2) How many different forms of boudin are there? (Links, balls...etc.?)
(3) Where, if at all, in NOLA can we get a link that wouldn't leave us disappointed?
I looked at previous postings and noticed that an excellent boudin in NOLA is hard to come by, but we are very confined to NOLA given the time and also lack of a car. So, knowing our limitations, we would be happy with a 'good' one.
Thanks in advance!
The best boudin I've had in this town is at Crescent Pie and Sausage. Just had it for the first time a couple of nights ago. Really good as far as new orleans boudin is concerned. I think boudin link gives it an A or so, so it stacks up pretty well. Butcher's boudin is just ok, imo, but far from bad. Haven't been to nola grocery, so can't comment on it. Looks like I should give it a try though.
They have great flavor, not just heat. I ate boudin balls at Parrain's in BR yesterday and they were good but just lacked any flavor. Boucherie's are just right, lots of flavor. A lot of places just turn up the red pepper on them and call that flavor. They end up being bitter and the heat overpowering everything else. I want tasty ones and Boucherie's are my favorites.
I'm pretty sure the guy at Boucherie told me they make their own boudin where a lot of restaurants just buy it and make boudin balls out of it. Everything we ate at Boucherie was excellent. If I could have Boucherie's boudin balls and then Mr. B's bbq shrimp in one meal, I'd be in heaven. Those are two of my all-time favorite dishes anywhere.
I haven't been to Boucherie's in a year but it will be a must-do when I return to NO.
Cooter Brown's Tavern has boudin on their menu, as well as crawfish or meat pie po boys.
you can hop on the St. Charles Ave. Streetcar and head to the Riverbend area at Carrollton Ave.. while Uptwon, you can also get boudin balls at Boucherie on Jeanette just off Carrollton.
if you can, make it out to Charlie's Seafood on Jefferson Hwy in Harahan (Frank Brigtsen's place), you can try a dirty rice po boy. they make it w/the meat mixture used in making dirty rice.
Cooter Brown's Tavern
509 S Carrollton Ave, New Orleans, LA 70118
8115 Jeannette St, New Orleans, LA 70118
Anyone as boudin-focused as you needs to know about this site: http://boudinlink.com/
The folks at BoudinLink sponsor a big boudin cookoff every year: this year's event is scheduled for October 23, 2010. It's pretty fun--for 50 cents, you get three- or four-bite samples, and you'lll run out of appetite long before you run out of boudin to taste.
Boudin comes in just a few basic forms: "regular" or white boudin, smoked boudin (generally the white kind), red boudin (made with pork blood, also called boudin rouge or boudin noir), seafood boudin, and deep-fried boudin balls.
Personally, I like a fairly livery boudin, with lots of "green" (parsley, green onion, etc). Best Stop in Scott, Janisse's in Sunset, and Bergeron's (esp the smoked boudin) in Port Allen are at the top of my favorites list right now.
Anyway, NOLA isn't the home field of boudin. Still, you can try Cochon's version. Around the corner from Cochon is NOLA grocery, which "imports" boudin from the hinterlands.