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Started By
Message
Looking for good smoked boudin near Geismar.
Posted on 2/11/26 at 6:32 am
Posted on 2/11/26 at 6:32 am
Looking for some smoked boudin near Geismar today.
Which is the best choice- Bergeron's, Hebert's, Lamendola's or somewhere else?
Thanks
Which is the best choice- Bergeron's, Hebert's, Lamendola's or somewhere else?
Thanks
9
Posted on 2/11/26 at 8:12 am to NatalbanyTigerFan
Bergeron's is probably your best bet but it's nothing special.
Posted on 2/11/26 at 9:01 am to NatalbanyTigerFan
Boudin Shack on Hwy 42 in Prairieville. Close enough to Geismar
Posted on 2/11/26 at 9:16 am to NatalbanyTigerFan
From Geismar, get on I-10 heading West, cross the bridge, take 415 to 190. As soon as you cross the Atchafalaya, you'll be able to choose either Billy's or Kartchner's.
I don't know why it's not possible to get good fresh boudin from a store east of the Atchafalaya, but it's not.
I don't know why it's not possible to get good fresh boudin from a store east of the Atchafalaya, but it's not.
Posted on 2/11/26 at 9:32 am to NatalbanyTigerFan
quote:
Looking for some smoked boudin near Geismar today.
Posted on 2/11/26 at 9:40 am to NatalbanyTigerFan
The Harvest Market grocery store on 74 should have some.
Posted on 2/11/26 at 9:53 am to Citica8
quote:
I don't know why it's not possible to get good fresh boudin from a store east of the Atchafalaya, but it's not.
One exception, Ronnie's at 9726 Florida Blvd. Excellent smoked boudin.
He's originally from Opelousas.
This post was edited on 2/11/26 at 9:55 am
Posted on 2/11/26 at 10:05 am to NatalbanyTigerFan
Oak Grove Smokehouse on Old Jefferson
Posted on 2/11/26 at 10:30 am to bdevill
I've had both the regular and the smoked from Ronnie's it's better than most on this side of the Mississippi but still doesn't touch anything in that part of the state. I've made it myself, and I don't understand why no one in this area cannot figure out how to consistently make it.
Smoked boudin is like wrapping things in bacon and stuffing it with cheese, its makes stuff that's just okay way better than it ever would be on its own, and some of the places around here mess that up.
Smoked boudin is like wrapping things in bacon and stuffing it with cheese, its makes stuff that's just okay way better than it ever would be on its own, and some of the places around here mess that up.
Posted on 2/11/26 at 1:58 pm to Citica8
quote:
Smoked boudin is like wrapping things in bacon and stuffing it with cheese,
Totally disagree. Making a boudin ball, stuffing it with cheese and frying it maybe.. because frying somewhat disguises otherwise bad tasting boudin. Still, making the boudin ball and frying it, is a difficult process to nail down. Smoking requires the right type of wood and the right amount of time.. and again, it's a difficult process to nail down and only the best boudin producers make it successfully and sell it.
Ronnie's smoked was a consistent winner at the Boudin Cookoff in Lafayette, when he was in Opelousas and even after he moved to Baton Rouge.
It's better than most smoked in the entire state.
This post was edited on 2/11/26 at 2:47 pm
Posted on 2/11/26 at 4:07 pm to bdevill
I think you misunderstood the bacon wrapped comment, bacon wrapped and stuffed with cheese makes a chicken breast better, but doing the same thing to a thigh its way better. Shitty boudin is way more edible when smoked, but it doesn't fix everything.
It's cool that he's won a competition, I'm glad there are people who like it, but Kartchner's smoked boudin dog walks Ronnies. Ronnies has been a grease bomb every time I've had it, vendor used to bring it in monthly or quarterly, so I've had it a lot. I won't turn it down especially when free but I'm not going out of my way to get it.
It's cool that he's won a competition, I'm glad there are people who like it, but Kartchner's smoked boudin dog walks Ronnies. Ronnies has been a grease bomb every time I've had it, vendor used to bring it in monthly or quarterly, so I've had it a lot. I won't turn it down especially when free but I'm not going out of my way to get it.
Posted on 2/11/26 at 4:12 pm to Citica8
quote:
From Geismar, get on I-10 heading West, cross the bridge, take 415 to 190. As soon as you cross the Atchafalaya, you'll be able to choose either Billy's or Kartchner's.
This is good advice. Could also take I-10W to Exit 97.
If one is near BR and craving boudin, smoked sausage, andouille, or tasso, go West, not down river. You're welcome.
Posted on 2/11/26 at 6:17 pm to Citica8
quote:
vendor used to bring it in monthly or quarterly, so I've had it a lot.
That's another thing about boudin, there's so many variables that affect the taste and texture.. It could have sat in the guy's car for an hour and half before it got eaten.. So there's no way to know what you had, where it was from or when it was cooked.
When you walk up to the counter and get it fresh out of the pot, it's not going to be the same. So fresh is always going to be better. It’s apples and oranges.
That’s the good thing about the Boudin Cookoff, you can go to each vendor side by side and try links that would take hours to travel to.
Ronnie's hasn’t just won an award. He’s won several awards over the span of several years consistently, because the people who know boudin and make the best, as you said, west of the Atchafalaya basin, believe it to be among the best, myself included.
This post was edited on 2/12/26 at 2:40 am
Posted on 2/11/26 at 6:20 pm to bdevill
quote:
Ronnie's has won awards consistently because the people who know boudin the best, believe it to be the best, myself included.
Ok Ronnie, we get it.
Posted on 2/11/26 at 6:48 pm to bearded grandpa
quote:
bearded grandpa
You’re obviously new here.. welcome.
Posted on 2/11/26 at 7:00 pm to bdevill
quote:Are you affiliated with them? I've seen you post about them in another thread completely unrelated to boudin in the last few days. If you are that's cool, but I'd be upfront about it.
Ronnie's has won awards consistently because the people who know boudin the best, believe it to be among the best, myself included
Every time I've had it, it's been greasy, its been more than greasy. I've had it a lot, and it's been hot when I got it.
Taste reminds me of Best Stop, which I'm not the biggest fan of. It has been consistently better than pretty much everything else on this side of the river, but that's a very low bar, as long as the meat ratio is ok, the rice isn't crunchy, or its not way too salty it has a chance.
The Francis Smokehouse in St Francisville has surprisingly good boudin, but also surprisingly does not have smoked boudin.
Posted on 2/11/26 at 7:03 pm to Citica8
I’m not affiliated with any store.. I’ve only met Ronnie one time, at the Boudin cook off. When I mentioned his store in another thread, where the original poster (if you read the entire post) said his specialty is boudin and charcuterie and he’s looking to start a small business and was looking for suggestions. I referred to Ronnie’s because he’s a small producer in the same field.
Funny.. I’m not a fan of Best Stop’s or Kartshner’s boudin.
Funny.. I’m not a fan of Best Stop’s or Kartshner’s boudin.
This post was edited on 2/12/26 at 5:17 am
Posted on 2/11/26 at 7:07 pm to bdevill
Been here since 06, in one form or another.
Posted on 2/11/26 at 8:00 pm to bdevill
quote:Woah.
Funny.. I’m not a fan of Best Stop’s or Kartshner’s boudin.
quote:Both, he brought a "donut" box of both smoked and regular boudin ever time he came.
But you had the Smoked from Ronnie’s and found it greasy, or did you have the Regular?
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