- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Best Boudin you ever had??
Posted on 10/1/16 at 5:50 am to Cdub_tiger
Posted on 10/1/16 at 5:50 am to Cdub_tiger
T-Boy's in Mamou for traditional pork boudin.
Best specialty boudin I've had is the deer boudin at Kartchner's in Krotz Springs.
Best specialty boudin I've had is the deer boudin at Kartchner's in Krotz Springs.
2
Posted on 10/1/16 at 5:57 am to HebertFest08
quote:
Mowata back in the mid 90s till prolly 05' or so.
It was fantastic back then. I have inlaws from around there and we would load up every trip down. Sadly it's nowhere close to that any more and we haven't stopped the last few times. Not sure what happened to it...
Posted on 10/1/16 at 7:08 am to urinetrouble
Kartchners puts out a really good product, especially their boudin balls and specialty boudin. Unfortunately they're overshadowed by Billy's across the street.
Posted on 10/1/16 at 7:48 am to Mama Lookaboobooday
People always mention Don's in these threads. Does anyone else find that their boudin is full of big chunks of really fatty and grisly chunks of pork? Really greasy and really salty? I noticed this living in Lafayette 10 years ago and my in laws travel to La and pick it up periodically and it's the same. Living in Ga boudin really is a treat but I will take a bite or two and throw it away. It is basically inedible to me.
Posted on 10/1/16 at 8:10 am to mouton
I agree that Don's is overrated. Never cared much for it myself.
Posted on 10/1/16 at 8:44 am to LSUballs
quote:
d we would load up every trip down. Sadly it's nowhere close to that any more and we haven't stopped the last few times. Not sure what happened to it...
The store was closed down for a while.... it's a restaurant now. Not the same folks. And for people who didn't have it back in the day you missed out. The rice was always white and always cooked to perfection. They used pork and liver for the most part. That shite Billy's and dons calls boudin is basically a jam stuffed into a casing. Traditional boudin always had a hint of liver in it.
Oh and for you people that head to best stop you might be missing out on the best thing they make there.... always and I mean always get a couple pounds of their andouille. It's phenomenal... oh and their Tasso ain't bad either.
Posted on 10/1/16 at 10:13 am to HebertFest08
That explains it. Didn't know it had shut down and reopened with new owners. Back in the day it was great.
Anyway, if you're ever in Marksville or Bunkie take the short drive to Cottonport and try t-Jim's. Their hogsheads cheese is the best I've ever had, too.
Anyway, if you're ever in Marksville or Bunkie take the short drive to Cottonport and try t-Jim's. Their hogsheads cheese is the best I've ever had, too.
This post was edited on 10/1/16 at 10:22 am
Posted on 10/1/16 at 11:07 am to Cdub_tiger
Bourgeois in Thibodaux. I prefer boudin noir and it's one of the only places I can get it when I'm in LA.
Posted on 10/1/16 at 11:22 am to mouton
quote:Yes, I agree. I don't care for it. I do get some cracklins from there.
People always mention Don's in these threads. Does anyone else find that their boudin is full of big chunks of really fatty and grisly chunks of pork? Really greasy and really salty?
This post was edited on 10/1/16 at 11:25 am
Posted on 10/1/16 at 12:40 pm to Masterag
The blood boudin at at T-Jim's is much better. Just sayin.
Posted on 10/1/16 at 3:47 pm to Mama Lookaboobooday
Thanks! I'll definitely give it a try next time I'm in the area.
Posted on 10/1/16 at 4:05 pm to HebertFest08
quote:
The store was closed down for a while.... it's a restaurant now. Not the same folks. And for people who didn't have it back in the day you missed out. The rice was always white and always cooked to perfection. They used pork and liver for the most part.
Mowata Store opened a mile down the road in a new building. Bubba still owns it
I do agree the boudin isn't what it used to be
Posted on 10/1/16 at 4:09 pm to urinetrouble
quote:
T-Boy's in Mamou for traditional pork boudin.
Best I've had too.
Posted on 10/1/16 at 4:49 pm to Mama Lookaboobooday
quote:
Best I've had is T-Jim's in Cottonport. Regular, smoked, red, and smoked red are all on-point.
I live 2 miles from there.
T-Jims - Cottonport #1
Juneaus - Marksville #2
Mine - #3
Posted on 10/1/16 at 4:55 pm to Potchafa
I really like Cottonport. Nice little town.
Posted on 10/2/16 at 11:04 am to Cdub_tiger
quote:
Bergeron's in Port Allen
Way too mild. It's like boudin for children. But their andouille is as good as Jacob's.
Best boudin is Billy's if you like just the right amount of heat, and Best Stop is the just the perfect balance of everything that makes boudin special.
Posted on 10/2/16 at 11:13 am to Cdub_tiger
Luke's in Ville Platte(rip)
Ray's used to be great before Billy took over
Kartchners in Krotz Springs is my current favorite
Ray's used to be great before Billy took over
Kartchners in Krotz Springs is my current favorite
Posted on 10/2/16 at 11:49 am to Mung
quote:
Ray's used to be great before Billy took over
rays reopened on hwy 182. its not quite the same as it used to be as they have modified the recipe to be more spicy, but it is still very good. I ate a LB of it yesterday and just finished recovering from that this morning.
Original rays was the best boudin ever, but even this new recipe is still better than everyone else.
Posted on 10/2/16 at 12:48 pm to Mama Lookaboobooday
Don's in Carencro caught on fire this morning.
Posted on 10/2/16 at 1:04 pm to ragincajun03
quote:
Don's in Carencro caught on fire this morning.
how bad?
Page 4 of 6
Popular
Back to top
Follow TigerDroppings for LSU Football News