In article >, Becca >
wrote:

> On 6/24/2010 11:27 AM, James Silverton wrote:
> > 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?
> >
>
> Boudin, where I am from, it is pork & rice stuffed into casings. The
> filling reminds me of dirty rice or rice dressing, it has chicken
> livers, celery, onions and peppers along with some garlic. It can be
> spicy or mild. It tastes pretty good, but it depends on who made it. I
> like boudin with lots of green onions. It is not typical for Boudin to
> have blood added to it, I think that is where the different names come from.
>
> When I was a kid, they served boudin and poboys in your better class of
> gas station.<wink> Now, you get corn dogs. :-(
>
> Becca
>
> Becca

Yes Becca, that is the Boudin that I know and love which I found in and
around Lafayette, St. Landry, and St. Martin Parishes. I bought my first
boudin in an old gas station in Henderson. It was served hot and ready
to eat wrapped in paper. It was excellent, not too spicy, and sold for
less than a dollar. I found a much spicier version at Johnson's Grocery
in Eunice. Boudin Noir was available but I didn't try it. I've made it
at home with excellent results, even with substituting chicken livers
for pork livers. For a lot more info on Louisiana boudin go to:
http://www.boudinlink.com/

D.M.