Louisiana Unique Eats: Boudin
Hard to believe it’s only three months until Mardi Gras. That means that people from all over the country will be coming to our fair state to revel in the parades and soak up the culture that is peculiar to Louisiana. And what do visitors to the Pelican State look forward to most? Our one-of-a-kind cuisine.
Perhaps nowhere in the continental U.S. is the regional food as unique as it is in Louisiana. As the official State Cuisine, gumbo is the best known. Then there’s jambalaya and etouffee. But there’s one Cajun cuisine that rivals gumbo in popularity and that’s boudin.
This coveted Cajun creation can be found all over Louisiana and into East Texas. Boudin is a type of sausage which consists of pork meat, rice, and seasoning stuffed into a casing. Though there are many types of boudin including rouge and noir, Cajun boudin is almost always boudin blanc, which is typified by a blonde casing.
When people come to Shreveport/Bossier looking for boudin, the place they’re all hunting is Bergeron’s Boudin and Cajun Meats. You can find everything from ribeye wraps and stuffed chickens to gumbo and etouffee at Bergeron’s, but the star is their hand-rolled smoked boudin. I have friends in Wichita, Kansas, who love Bergeron’s boudin so much they have it regularly shipped to the Sunflower State.
So, if you’re planning activities for friends and family when they visit, make a trip to Bergeron’s part of the plan. With locations in Shreveport and Bossier City, there’s one near you.