You are from Plano and you're the authority on how boudain is spelled! Well you are wrong!!!!
Boudain is like saying I love sausage. It all depends on who's making it! I like mine with mustard!
Wow, how insulting. Its typically a good idea to do a little research before you make foolish claims and speak in absolutes....I grew up in Baton Rouge and have just recently moved to Plano, pal
If you don't believe me, maybe you will believe Merriam-Webster:
Main Entry: bou·din
Pronunciation: \bü-ˈdan, -ˈdaⁿ\
Inflected Form(s): plural bou·dins\-ˈdanz, -ˈdaⁿ\
Etymology: Louisiana French & French, sausage
1 : blood sausage
2 : a spicy Cajun sausage containing rice and meat (as pork) or seafoodhttp://www.merriam-webster.com/dictionary/boudin
Or would you believe famous cajun chef John Folse?
Chef John Folse's "Nuttin' But Kickin'" Boudin
PREP TIME: 2 1/2 - 3 Hours
YIELDS: 70 (6-inch) linkshttp://www.jfolse.com/recipes/meats/pork18.htm
How about the late, great Justin Wilson?http://books.google.com/books?id=UwXZzVE...din&f=false
Get the idea?
Anyway, spelling aside, I have a recipe that I use to actually make Boudin that is excellent. When I can't get back to Baton Rouge, I just make it for myself. Its better than any of the mass produced, pre-packaged stuff, but not quite as good as my favorite little hole in the wall. I still haven't figured out exactly what they put in theirs, but its just absolutely amazing.
Oh, and here is another delicious recipe if you already have the boudin (I substitute beef stock in place of the veal reduction). This one is by Emeril Lagasse (who also spells it Boudin): http://www.emerils.com/recipe/183/boudin-with-jambalaya-grits