The Ultimate Guide to Boudin: History, Recipes, and Cajun Traditions

Though the origin of the word “boudin” is unclear, in cuisine it means a variation of sausage. In Cajun cooking, particularly that of Acadiana parish in Louisiana, it refers to a mixture of meat, rice, and seasonings which are then stuffed in pork casings. Pork is the most traditional meat used, but you’ll also find boudin stuffed with crawfish, alligator, or shrimp. Boiled, smoked, or grilled, boudin can be consumed virtually anywhere which makes it an easy and satisfying on-the-go meal that fisherman and hunters are especially fond of.

In New Orleans you’ll find boudin in its traditional link form but also breaded and fried into balls, which is an even more decadent way to enjoy this local delicacy. Here are some local spots where you can find all the different delicious versions of boudin. Try one or try all!   

For those interested in trying boudin in its most traditional form, Cochon Butcher sells links of regular and smoked boudin. Order by the pound, sample on a custom charcuterie board, or impress at your next holiday feast with their ready-to-cook at home boudin-stuffed Bell Evans turkey that will feed up to 10 people. 

Piece of Meat Butcher is another spot where you can find links of both regular and smoked boudin as well as a boudin stuffed chicken. 

The crowd favorite seems to be the boudin ball, because anything breaded and fried is better, right? Some favorites can be found at Toups’ Meatery in Mid-City, Cajun Mike’s on Baronne in the Central Business District (get the sweet potato fries as well), and Elizabeth’s, a popular brunch spot in the Bywater, serves their boudin balls with a delicious creole mustard sauce. Jacques-Imo’s, known for their shrimp and alligator sausage cheesecake and fried chicken, also serve up some wonderful boudin balls “arancini-style” with pepper jack cheese. Red Fish Grill in the French Quarter does a version with alligator, served with mustard sauce and pepper jelly on the side. And finally, if bowling while you eat some boudin sounds fun, look no further than Rock N’ Bowl, New Orleans’ oldest bowling alley that hosts live music every weekend. Their boudin balls with “boss sauce” come in a platter of 20 and are meant to be shared, though it’s impossible to eat only one!