The History of Boudin Gastronomy in Louisiana

“My food is Louisiana New Orleans-based, well-seasoned, rustic. I think it’s pretty unique because of my background being influenced by my mom, Portuguese, and French Canadian. There’s a lot going on there.” ~ Emeril Lagasse

Introduction

Studying food history started for me in my twenties. I was based in San Francisco, a city with more restaurants than days in one year. Food from around the world, a global perspective. I traveled locally, nationwide, and sometimes globally to places like India and Mexico. San Francisco’s Boulevard & Puerto Alegre are very different restaurants but have one thing in common. The thread that connects them is longevity and commitment to making good food for the community. What do these restaurants have to do with New Orleans, Boudin, or Creole? Nothing. But, if you search for historical restaurants in any major city, food history drives the community. Other than food, food history comes in all shapes and sizes. In this case, Boudin and Creole are a common link to the food culture in New Orleans.

Making Boudin

Food history is a series of events connected to people, places, and things. In this case, we are talking about food history. New Orleans folds the history of food and gastronomy into a beautiful symbiotic relationship. Take Boudin, for example, it came to New Orleans when French Canadians descended upon Louisiana with their recipes. Boudin was made with fresh hog blood, a sausage-making is a visceral approach.

Making Boudin Is A Social Institution

Boudin making is a culture and collective achievement at feeding the community with wholesome and hearty food. Using brown grain jasmine rice, cajun, or creole seasonings cooked into what might be considered dirty rice. Boudin makers build layers of flavor into the meat and rice. The French brought Boudin Blanc from Champagne. They were using protein like chicken, seafood, pork, and other meats to meld and layer flavors into the sausage casing. There are more than 20 Boudin manufacturers in the State of Louisiana.

Most started in a country store, small restaurant, or boucherie. A boucherie is a term that describes a social event where people gather to butcher meat, specifically hogs—a butcher who specializes in pork processing. People would gather with other meat processors to cook Boudin in large quantities. If you ever had a moment to watch Duck Dynasty, you would have seen an episode where Miss Kay and the family cooked 25 lbs of Boudin. They created a boucherie in their workshop to prepare for making large quantities of Boudin to share with the whole family.

Where Can I Buy Boudin?

With over 20 boucheries making Boudin in Louisiana, run a quick Google search to locate Boudin Craftspeople. Most companies will freeze and ship Boudin right to your door! ⧫