Boudin is usually poached though you can smoke it, as well. I like to add a bunch of jalapeños to mine, and I know people who will throw in some shrimp and crawfish, too. From that base you can tailor it any way you wish. The basic recipe for boudin is a mix of finely diced cooked pork, chicken or pig’s liver, rice, bell pepper, celery, green onions, parsley and cayenne. This used to upset me, but it’s no longer an issue since I’ve learned that the best boudin can be made at home. And that’s probably why you don’t see it outside the Southeast Texas/Louisiana region, as even though there may be Cajun restaurants, boudin is not usually part of their repertoire. You’ll seldom see it at proper sit-down restaurants, however, as boudin is regarded as stand-up, on-the-go food. I’m partial to boudin that’s found at gas stations, but you can also buy it at meat markets, seafood shops, and grocery stores. While it’s a Cajun dish, boudin is also found in Southeast Texas where the cultures of Louisiana and Texas collide. (The casing, which most don’t eat, is thrown away.) Of course, there are some fastidious types who prefer to eat boudin with a knife and a fork, but where’s the fun in that? You take a big bite, wash it down with a cold beverage and continue eating until nothing but the casing remains. It’s what fuels road trips heading east on I-10 from Houston into Louisiana, as almost every gas station worth its salt will have poached or smoked boudin on hand, ready for snacking.Īfter you fill up the tank and stretch your legs, you grab a link, lean against the counter and squeeze the sausage until the filling oozes out the end, like toothpaste out of a tube. It took me a while, but five years later I finally did.īoudin (also spelled boudain), if you’re not familiar with it, is a sausage that’s stuffed with pork, liver, rice, and a host of aromatics and spices.
Perhaps I should just try to make it myself.” But the one thing this store didn’t have was boudin-a Cajun sausage that you also can’t find in New York. And yes, on hand were plenty of Cajun spices, store-made gumbos, and alligator meat. He had grown up in Louisiana, so he called me, thrilled that he had discovered a source in the Northeast for some of his favorite Cajun ingredients. A few years ago, a friend was visiting Toronto and found a Cajun store.
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