Boudin: More than a Sausage

By DAVID FAUCHEUX

Say the word boudin to most people; and if they know anything, they think of eugène Boudin, the 19th-century painter famed for his Norman seascapes. But that is not the boudin we, in South Louisiana, know and love.

I was up too late today or too early and caught a segment on NPR-affiliate radio station, KRVS, www.krvs.org, and learned about The Boudin Boys. They seemed to be the Cajun version of Good Ol' Boys with a mission. They have gone around the Acadiana area reviewing and ranking the output of local boudin purveyors.

Their Web site, www.boudinlink.com discusses this spicy, rice-based pork sausage concoction that is a hallmark of Cajun cooking!

I like to squeeze it, hot, right out of the casing. Most of us don't eat the casing, a surprising factoid as most Cajuns eat most things. I often eat the hot spicy mixture on bread with a little mayo as a kind of sandwich.

Bon Appétit, Cher

IMAGINE That!