boudin noir

You mention shipping--that might be the obstacle. Red boudin (boudin rouge is the more common name in S LA, as opposed to noir) has a short shelf life, much shorter than the regular stuff or smoked boudin. It isn't so hard to find, a number of places still make it...but whether any of the places that make it are also willing to ship is another matter. You're also talking about overnight shipping, which will drive up the cost significantly.

That said, I can recommend the red boudin from:
--Hebert's Slaughterhouse in Abbeville
--Bourgeois Meat Market in Schriever

So much misinformation floating out there regarding this traditional food. It is perfectly legal; but the por blood used to make it must be fresh (the frozen, coagulated stuff sold in buckets at Asian markets won't work)....so it survives mostly at smaller shops that also butcher animals on site. The vast majority of small Cajun meat markets buy already-processed hogs or merely meat & liver by the LB, so they have no blood with which to make it.

If you do find a source that will ship, please post here so we can all know about it.

Bourgeois doesn't make it every day....just on certain days, and it often sells out early. So you might call and ask about availability, since you're trying to time this for a party.

I don't reccomend Bourgeois, it ain't all that great.

La Bon Boucon meat market in Vacherie normally has it. It's on the Westbank not that far from the Veterans Bridge in Gramercy. Call before you go to verify they have some.