George wrote on Thu, 24 Jun 2010 11:16:40 -0500:

> On 6/23/2010 12:24 PM, Darren wrote:
>> I love boudin, but wouldn't want to bother making it myself.
>> As a transplanted E. Texan now in NY, I found myself missing boudin,
>> which is all but impossible to find outside of
>> Louisiana and SE Texas. I recently mail-orrdered from a place
>> in Lafayette, LA, called the Cajun Grocer. The sell all kinds
>> of cajun/creole items including a variety of boudin. Their
>> service was great, and the boudin arrived frozen in a
>> styrofoam container with dry ice. I have ordered from them
>> several times so far, and it was a lot easier than making
>> boudin myself.

>I'm from SE Texas Darren, now living in SW Louisiana, and you're
>exactly right. There are many places around the country now selling
>boudin but not all of what they sell is traditional boudin, more's the
>pity.

Perhaps, some of you aficionados can tell me how New Orleans Boudin
differs from French Boudin Blanc or English White Pudding? There is not
a New Orleans equivalent of English Black Pudding (blood sausage) is
there?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not