re: I'm sure this has been asked before, but who makes the best boudin in Louisiana?

I drove through Krotz Springs this weekend and stopped at Billy's and tried what they call the "Chicken Ball". It's in a boudin ball form with Billy's signature crust, instead of pork, he uses chicken.. It almost tastes like jambalaya.. t's insane and I highly recommend.
I want to drop one in my next bowl of gumbo or chicken stew.

Best overall flavor- Bourque's Port Barre but this is real deal cajun boudin stuffed in a real stinky hog gut ,not baked or smoked so it's slimy and not something you'd serve to any Yankees north of Rapids Parish.

Best Smoked or Baked - Kartchner's Specialty Meats. The OG store is in Krotz Springs or their new location on I-10. I buy more Kartchner's than any other boudin. Also, an incredible selection of other cajun meat products.

Billy's Ugh. Don't get me started. Good boudin but the people you must deal with in line and the staff that clearly just got out of prison or should be in prison makes it not worth it. I'm referring to their I-10 location. By contrast the shopping experience at Kartchner's is quick, quiet and pleasant and staffed by happy people that want to Make America Great Again.

The locals swear by Best Stop. My GF is one of them. We went a few weeks back and it was very good by I still prefer Bourque's or Kartchner's

Best stop
Karchners
Billy’s
Juneaus
T boys

And for a pretty unique one Guillorys in pine Prairie

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Nunu's

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Nice variety of sausages to throw on the pit as well, and the chicken jalapeno sausage also makes a nice gravy.

That's a loaded question. 1) just say no to mass produced boudin; 2) don't include smoked boudin, it was never intended to be smoked; 3) find a local place that makes small batches; and 4) boudin should include liver.
Mass produced boudin is not that good.
Recent travels down Hwy 190, I discovered Bosco's-Opelousas, Eunice Poultry and Dez Meaux's in Opelousas all had great boudin.

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it was never intended to be smoked

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Originally, but thankfully some drunk cajun said "Here hold my beer, I wanna try something" and on that day smoked boudin was created.
Lightly smoked is good but there is a fine line between lightly smoked that's still juicy and delicious and smoked till it's dry and overcooked.

Mel's Quick Stop on Hwy 13, North of Eunice has new owners. I believe they were previously located in Mamou, but I'm not sure. They have a mild, hot, and jalapeno boudin and they're all very good. Just the right amount of liver, the meat to rice ratio is nice, the skin is a good texture and there's just the right amount of green onion. This is a newcomer to the game and they're worth a try.