Saturday, March 29, 2014

Louisiana: Boudin

Boudin from Eunice Superette, Eunice, Louisiana.

Boudin. A traditional southern Louisiana food.

You pronounce it: boo' - dan.

Sometimes called cajun sausage.

Mixture of rice, seasonings, onion, pepper, and (traditionally) pork (including liver) - stuffed in a casing, which is a fancy way of saying "pig intestines."

Boudin from Eunice Superette, Eunice, Louisiana.

Ya gotcher tamale trail in Mississippi. There's the search for the perfect chiles rellenos in New Mexico.

I like the demonstration of boudin-making in the above video, but I respectfully disagree with the maker's disdain of organ meats in favor of "good cuts" of meat to make boudin. A better cut of meat changes the flavor of the boudin; it doesn't necessarily make it better. And as a prosaic food stuff, it seems more true to the boudin spirit to stick with the original meat sources. 

Louisiana has its boudin trail. In fact, it has at least three: the Cajun Boudin Trail (affiliated with Boudin Link below), the Southwest Louisiana Boudin Trail, and the Southern Boudin Trail. Most of the boudin purveyors on these trails are meat markets. However, there's also a wide fan base for "gas station boudin."

The Boudin Link has a long list of boudin rated by "Dr. Boudin."

I ate my first boudin at the Eunice Superette in March. Tasty.

The Boudin Festival is coming up soon in Scott, Louisiana, the alleged boudin capital of the world. Pretty good chance I'll be there.

Boudin Festival 2014, Scott, Louisiana. Source: Louisiana Boudin Festival

No comments: