Friday morning, one of my friends at work asked me if I wanted one of her extra boudin colaches. While the question got a great big "Yes!" from me, I realized that most of you not only have never had boudin, but, most of you probably don't know what boudin is.
We'll start with the pronunciation. The "bou" is pronounced "boo" and the "din" is pronounced "da" as in "Dan" but without the "n." Never, never, never pronounce the "n." So, to recap, repeat after me: "boo-da."
Basically, boudin is rice dressing in a sausage casing and I love it. (Here's a recipe from Danno at NOLA Cuisine.) I also found a site with a lot of reviews for vendors in Cajun country. I prefer the spicier links that don't have a strong liver flavor. Crawfish boudin is excellent, if you can find it, and there is also a type known as blood boudin which I never have tried. Odds are, I never will try it.
Boudin can be smoked on a pit and it's delicious if it isn't too smoky. Boudin balls are boudin without the casing with a small piece of cheese in the center, rolled in breading and deep fried. Gulf Coast Market at Crystal Beach has the best boudin balls in the world. Boudin colaches are a relatively new way to eat boudin and they are out of this world.
I prefer to squeeze the boudin right out of the skin straight into my mouth but I don't, generally, do that in public, unless I'm surrounded by family or a predominantly Cajun crowd (Mardi Gras, zydeco festival, etc.) It's best with saltine crackers or a great big bag of fresh Lay's potato chips.
I close this post with a tribute to my absolutely favorite boudin in the world. Nick's Grocery in Port Arthur, Texas served the most perfectly spiced, moist boudin I've ever eaten. It had lots of green onions and wasn't too liver-y. I don't know if Nick's still sells boudin or if the store even still exists but I'll check into that and let you know.