Tuesday, April 12, 2016

A Boudin Link to Louisiana Cajun Past

From the April 3, 2016, Chicago Tribune "Fork in the Road: Boudin links to Cajun past" by Kevin Begos.

"Want a true taste of real Louisiana?  You'll want to head out of New Orleans and into the cypress swamps and rice paddies of Cajun country.  because that is where you'll find scores of mom and pop meat shops and convenience stores preserving a hundreds-of-years-old tradition of some very special sausages known as boudin.  And you'll be glad you did."

Louisiana has a Boudin Trail, roughly west of New Orleans on both sides of I-10.

Robert Carriker haseven written a book on it "Boudin: A Guide to Louisiana's Extraordinary Link."  Get it?

Boudin is pronounced BOO-dan and dates back to the 1700s when French Canadians came to Louisiana.  These Cajuns began using local ingredients and spices to make sausages  Locals have loved pork and rice sausages ever since.

Most boudin is boiled and served hot, but you can also buy smoked, fried in balls and made with alligator, crawfish or deer meat.  There are boudin egg rolls, bouding grilled cheese sandwiches, pizza and even king cakes.

I Loves My Sausage.  --BoudinDog

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