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re: Best Boudin you ever had??
Posted on 10/1/16 at 8:44 am to LSUballs
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.
3
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 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 10/2/16 at 3:18 pm to HebertFest08
quote:
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..
I found that it tastes more like a Cajun salami. I don't care for it at all. If I lived near the Scott exit, I would probably make the drive to Port Allen to stock up on andouille at Bergeron's where they make a product that appeals to me far more.
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