For many, boudin (pronounced, "boo-DEH") is the quintessential anchor of Louisiana's dozens of Cajun butchers. Pork roasts are simmered for hours in a gigantic black iron pot to form the base of Bourgeois' boudin. Aromatic vegetables, rice, and seasoning are then added and the mixture is stuffed into a natural casing. Bourgeois' version is lighter on the rice (around 30 percent) than the half-and-half mixtures commonly found in other parts of the state. Our boudin typically comes two links to the pound.
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