Ok, We were give some boudin, 4 packages, 2 packages of COLD . 2 packages of ORIGINAL. This boudin came from New Orleans area. What is the difference??/// Thanks Daniel

Bated breath. I lived in New Orleans for threes years and traveled everywhere. Never met a bourbon I didn't like..

Haha; can't wait for this one. Boudin Bill, not "bourbon".

Uh....ok.

Original use like sausage the cold slice and top ritz crackers, dash of hot sauce.

It was a test. You passed.

I usually put a little water on-a plate and put the boudin in the microwave to heat it up. Then eat it on crackers with what ever kind of hot sauce you like. I have put it on the grill but in my opinion it dries it out too much. Breaux Bridge is the boudin capital of the world as far as I am concerned

There is “Cold” & “Hot” boudin, it has nothing to do with seasoning MOST of the time. Some places label processed refrigerated boudin as “Cold”, or “Cold Packs”, and heated up ready to eat boudin as “Hot”.

“Original” was just labeled Original instead of Cold. Did it come from another place?

Good boudin is hard to beat. been along time since i;ve had any.

Boudin from New Orleans means it's an imposter, eat with caution.



Sorry, Breaux Bridge considers itself the Crawfish capital. Jennings and Scott fight over the Boudin capital moniker.

Put your boudin in your rice cooker to steam it up, everyone has a rice cooker, right? Grilling is the next best method.

Crackers are reserved for oysters.

Charlie

Dad used to bring home white, greasy boxes and brown paper sacks from Lafayette when I was little. Tons of andouille, links of boudin, boudin balls and cracklin’s. Damn the memories!!!

Having boudin instantly makes us friends

Well Bullfrog, I am gonna have an additional 15-20 lbs in a few days.

👍👍

True Story... Was driving to Florida back in about '98 after my first divorce. I stopped in at Boudin King in Jennings LA for a fix. Got back on the service road of I-10, sitting at the light eating a piece of boudin. The LA state trooper to my right followed me and pulled me over. Very nice guy. Just checked my registration and insurance and said, "Alright, be safe out there". I just had to ask him why he pulled me over. He said, "Oh, any time we see a truck with Texas plates and a driver eating boudin there's a 90% chance they have a beer in their lap. That's probable cause in Jennings."

I cook boudin in a shallow plate with a few teaspoons of water in it and another plate on top, microwaved for a minute or so. It's gonna fall apart , so just get a plastic fork, a tube of saltines, and a bottle of your favorite sauce. I like Tabasco OK but prefer Crystal with boudin.

I don’t care much for steamed boudin. I like the casing crispy with a good bite to it, so it goes in the oven or on the grill or smoker.

Love boudin, almost time to make some more!

Treat yourself, only a click away, I'm stopping in Tuesday AM on the way back to the Mound. http://store.donsspecialtymeats.com/boudin/

Charlie

One of the hunters I had this year brought me a deboned chicken stuffed with boudan from the Crawfish Nest in Crowley, La. Amazing good.

I’d eat the snot outta that!

Breaux Bridge is also known for Poche's boudin as well...Devilliers just outside of Baytown also has some of the best boudin and other selections around

http://www.poches.com/

https://g.co/kgs/Jofb6G

I had boudin for supper last night & lunch today. About to pinwheel some backstraps and stuff with homemade boudin, caramelized onions & pepper jack cheese, wrap in bacon, and then into the smoker and glaze them at the end.