In South Louisiana, we sure do love our Boudin! Pronounced boo-‘dahn, it’s a culinary concoction of pork, rice, onions, and various other spices squeezed into a sausage casing and served hot. There are many variations and recipes, such as Boudin Balls, Smoked Boudin, Crawfish/Seafood Boudin, etc. There’s even a Boudin King Cake! It can be eaten for breakfast, lunch, dinner, or anytime in between and it’s so well-loved in Louisiana that you can find it everywhere from gas stations to the finest restaurants. The culinary lineage of this unique sausage-like link is similar to our Cajun ancestry with both being traced back to France. When the Acadians (today’s Cajuns) were evicted from Nova Scotia in the mid-1700s, many landed in South Louisiana, bringing with them their culture and traditions which were adapted to their new surroundings. Boudin went from the French sausage “boudin blanc” (white boudin) to the favored finger food we have today.
“I figure that about 80 percent of the boudin purchased in Louisiana is consumed before the purchaser has left the parking lot, and most of the rest is polished off in the car. In other words, Cajun boudin not only doesn’t get outside the state; it usually doesn’t even get home.
– Calvin Trillin, from his essay, “The Missing Links: In Praise of the Cajun Foodstuff That Doesn’t Get Around.”