As I exhale, smoke magically comes out of my mouth. Okay, it’s not magic people, but science. It is now officially cold. I have a harder time crawling out from being sandwiched between the warmth of fleece covers and fleece sheets. I pile up on clothing before heading out, even if it is just to get the mail or letting out the dog to wee. I cannot help but fall asleep on the couch on lazy afternoons, snuggled under my blankie with the dog beside me.
Plus,it is the perfect weather to head down to Louisiana and just eat. Nice cool temperatures that will not give you that sticky, sweaty, tiring feeling.
If I had the chance to magically transport myself to Louisiana now, I’d head to Scott with spacious cooler filled with dry ice in tow to tour the three great boudin, crackling and specialty meat shops. Amusing how these three are within a 1-mile radius of each other. I guess you can never get enough variety of boudin and other tasty meat treats.
So first of all, what is boudin? It is a pork sausage made with meat, liver, rice and spices. It is tasty in itself, but somehow these guys decided to form the boudin filling into a ball, roll it in breadcrumbs and deep fry it. Drat. Boudin balls are just genius! I didn’t say healthy if you’ve noticed, just sheer brilliant, addictive pork and rice goodness. The deep fried, crispy and sometimes crunchy breadcrumb coating adds a contrast of texture versus the creamy insides of the boudin.
Now that we’ve got that out of the way, where to go for your boudin fix? Let’s start…