Want a true taste of the real Louisiana? You’ll want to get behind the wheel and head out of New Orleans into the cypress swamps and rice paddies of Cajun country. Because that’s where you ...

Cajun country full of mom-and-pop meat shops that specialize in boudin sausage. ... Cajuns started using local ingredients and spices to make sausages that are different from Old World recipes.

Greg Morago was the food editor at the Houston Chronicle from 2009 to 2023, responsible for writing the paper's longtime food and recipe section, covering the city's restaurant and dining scene ...

Boudin is a Cajun Country staple, and if you aren't from the area, you might be perplexed as to how to eat it. There are right and wrong ways to indulge.

Boudin. Rice and gravy, in a pork casing. Boudin has more subtle variations, from butcher to butcher, than any other Cajun sausage. Some versions are more meaty, some more based on the gravy and ...

A handful of slaughterhouses still make old-fashioned red boudin, a blood sausage version. Boudin (pronounced BOO-dan) is a tradition that dates back to the 1700s, when French Canadians came to ...