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I'm sure this has been asked before, but who makes the best boudin in Louisiana?
Posted on 6/15/25 at 1:22 am
Posted on 6/15/25 at 1:22 am
Billy's is great. I just had Paul's from Ville Platte. Juneau's in Marksville is astonishingly good. They're all good. What am I missing. Put me on the good one's please. I'm in search of the best and I travel the state so I can go get it.
15
Posted on 6/15/25 at 1:27 am to Captain Rumbeard
The original Best Stop
Arguments are about to happen
Arguments are about to happen
Posted on 6/15/25 at 5:08 am to Captain Rumbeard
Boudin by Jamison
Posted on 6/15/25 at 5:39 am to Captain Rumbeard
Bourque’s in Port Barre
Posted on 6/15/25 at 5:50 am to Captain Rumbeard
1. Juneau’s - marksville
2. Mr Ts- Elton
3. Best stop
4. Johnsons boucaniere
5. Nunus
Those five can be placed in any order and I will be ok with it. Billy’s does not belong on the list anymore. Their stuff has too much grissle.
Honorable mention
- kartchners
- dons
2. Mr Ts- Elton
3. Best stop
4. Johnsons boucaniere
5. Nunus
Those five can be placed in any order and I will be ok with it. Billy’s does not belong on the list anymore. Their stuff has too much grissle.
Honorable mention
- kartchners
- dons
Posted on 6/15/25 at 5:54 am to Captain Rumbeard
We made a trip down in May and I wanted to compare Best Stop, Billy's and Kartchners to decide which we would take home.
We wound up bringing Billy's home
Posted on 6/15/25 at 6:13 am to Captain Rumbeard
Kartchners
Billy's
Best Stop
Billy's
Best Stop
Posted on 6/15/25 at 6:22 am to Captain Rumbeard
Legnon's in New Iberia, NuNu's in Youngsville, then Billeaud's in Broussard
Posted on 6/15/25 at 6:48 am to Captain Rumbeard
Best Stop smoked boudin is my go to. For regular boudin, I like Kartchners and Bourques.
Everyone has different taste buds and prefers varying amounts of rice, meat, liver, green onions, and seasoning. My wife will only eat Rays in Opelousas which I find bland and dry.
The Best is subject to what boudin you like the most
Everyone has different taste buds and prefers varying amounts of rice, meat, liver, green onions, and seasoning. My wife will only eat Rays in Opelousas which I find bland and dry.
The Best is subject to what boudin you like the most
Posted on 6/15/25 at 7:26 am to Captain Rumbeard
The best boudin is always made by the place closest to your house.
Posted on 6/15/25 at 7:26 am to Captain Rumbeard
Depends on your tastes.
If I want heavy heavy liver, T-boys.
If I want a lot of organ meat, those greeks and cajuns who intermarried right there in henderson make a decent product.
Day to day: kartchners or riverside in plaquemine.
Smoked? Bergerons in port allen.
If I want heavy heavy liver, T-boys.
If I want a lot of organ meat, those greeks and cajuns who intermarried right there in henderson make a decent product.
Day to day: kartchners or riverside in plaquemine.
Smoked? Bergerons in port allen.
Posted on 6/15/25 at 7:28 am to Captain Rumbeard
I’ve been a fan of Juneau’s boudin in Maaahs’ville, but T-Jim’s in Cottonport will always hold a special place for this CoonAss…
Posted on 6/15/25 at 7:39 am to RichJ
Juneaus
Kartchners
Billys
Kartchners
Billys
Posted on 6/15/25 at 7:41 am to Captain Rumbeard
Jamison
Posted on 6/15/25 at 8:02 am to Captain Rumbeard
Best stop for the umpteenth time
Posted on 6/15/25 at 8:27 am to kook
quote:
Legnon's in New Iberia, NuNu's in Youngsville, then Billeaud's in Broussard
Agreed!
Posted on 6/15/25 at 9:42 am to Got Blaze
quote:
My wife will only eat Rays in Opelousas which I find bland and dry.
I can remember there was this joint Ray’s & Billy’s place in Opelousas, I think on 182, that sold both recipes. Poor Ray, I rarely ordered his boudin. Always Billy’s. If I got one link of each, I always needed to eat the Ray’s first, because the other way around would lead to severe disappointment during the second link.
This post was edited on 6/15/25 at 9:46 am
Posted on 6/15/25 at 9:59 am to Captain Rumbeard
Avoid North Evangeline and you'll be fine.
Posted on 6/15/25 at 10:06 am to Captain Rumbeard
Mowata Store. Wish they’d ship.
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