When I moved to Louisiana (all the way back in the last century), I was unprepared to confront the variety of foods that I’d never seen in Texas. Like whole, boiled crawfish (I’m supposed to do WHAT to the heads?!), or king cake (I’m supposed to do WHAT with the baby?), or beignets (I DID know what to do with those, which was to eat them as soon as possible, and wash ’em down with a cup of café au lait.)

Which brings me to boudin, the famous sausage made from cooked pork (often including liver), rice, onions, peppers, and seasonings, traditionally stuffed into a pork casing. It has a soft, pudding-y texture and you can get it just about anywhere. If you encounter “boudin noir” that means blood sausage so proceed accordingly.

Chataignier, Louisiana
photographed 10.22.2017