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Boudin update

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  • dwh Mar 2, 2013 03:40 PM
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I've been going to cajun country about twice a year and regularly bring back a carry-on full of boudin (that I freeze overnight before the return). [ I also stuff myself with crawfish when in season, but these is boudin update notes]:

* Only certain boudin seem to be worthwhile when you take them home; them that's the best is the one's with less rice, and more meat and spice. Rice? Up north, you can get that from Uncle Ben.

* IMH experience there are four absolute winners for take-home boudin: Vautrot's in Church Point (sublime smoky pork predominate - - a gentle teeth-rippingly good link); Cormier's in Church Point (gravy-like richness; a sumptious feast of a link); Don's in Carencro (and now also right on the Interstate in Scott; in the past I've faulted this one because sometimes it seemed like too much MSG, but it has SO much meat, and so much heat, that it is classic); and last but NOT least and now hog heaven: Babineaux's boudin rouge (or is it boudin noir?) from Breaux Bridge. I bought a whole pile of this my last visit, and that dark boudin is so rich, subtle, complex, and gawdalmighty holy holy that I'm glad I loaded up on the front side and hardly had room for much else. The other thing I DID have room for was frozen linkies from Bayou Boudin & Cracklin' in Breaux Bridge, which has also traveled great in the past, and which I will have to defrost in the next 20 minutes.

I do not want to disparage other links that are very popular (many of which are Interstate outlets, like Best Stop and Billy's). But, to be honest, any rice-heavy link (they center around Lake Charles and Crowley) is not worth hauling home (except the sublime smoked number from the Market Basket in Lake Charles), and many other links that taste fine fresh down there, do not necessarily travel well.

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