Blood boudin

To my knowledge, it cannot be sold commercially.

Apparently, I am wrong.

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Anywhere in BR where this type of boudin is made and sold in BR? Much better than white boudin stuffed with rice.

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bourgeois is the only place i have seen it and it is absolutely fantastic.

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How much you want? I can bring some Saturday if you are on campus

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Bougerois meat market $5.89 a pound

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True aficionados of regional sausages, along with the older generation of locals, will seek out the red boudin (also known as boudin rouge, blood boudin, or blood sausage) which gets its name from its defining ingredient – pig’s blood. Years back, the state outlawed the production of red boudin. Lester was determined to continue making it, so he worked tirelessly with officials over a two year period to create an approved method. Bourgeois’ is one of the last meat markets in south Louisiana to produce the culinary rarity.

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Thanks for this info. I had given up hope of ever trying this delicacy.

It can be made and sold onsite. It cannot be distributed. I have some in my icebox along with a big hunk of their hogs head cheese and an amazing garlic sausage.

They cut great steaks too.

The best I've had is from T-Jim's in Cottonport. They have both regular and smoked, and it is better than any other place I've had by far, including Bourgeois and the slaughterhouse in Breaux Bridge. The smoked version is quite possibly the best boudin of any kind that I've had, anywhere. It's that good.

As far as flavor goes, it is much richer and slightly stronger than regular boudin, but in a good way, in my opinion. A lot of people just can't get past the fact that there's blood in it.

One more place just north of Breaux Bridge

Babineaux's Slaughter House

I don't eat it, but I did buy it for my mother. She loved it.

Bougerois in Thib. Just had some from there for dinner at Canal St Bistro on their October Fest menu. It's the best blood sausage I've had in a long time. Excellent!!

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One more place just north of Breaux Bridge

Babineaux's Slaughter House

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unfortunately they closed down 4-5 yrs ago


I buy boudin rouge from Hebert's Slaughterhouse in Abbeville

the taste is truly unique and nothing like traditional boudin ... non-spicy flavor yet rich and very filling

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hogs head cheese and an amazing garlic sausage.

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Both are pretty damn good. My father in law makes gumbo vert and puts fresh sausage in it........ probably the best thing he cooks. I like their hog head and turkey cheese too.