Boudin, [budɛ̃], or more properly, boudin blanc, is a mixture of beef, pork, spices and rice stuffed ina sausage casing, cooked and served either as part of a meal, or as an hors d'oeuvre. Found in creole or Cajun cuisine, it is a staple in this area. Normally, we can find it at gas stations or meat markets.
There are as many variations to this sausage as there are cooks that make it, and many aficionados locally can identify the origin of the boudin by taste. Locally, we use Guillory's Specialty Meats as our local butcher shop, and when I shop there, I'm apt to purchase a length of boudin along with the remainder of the order. Boudin is sold fully cooked and ready to eat, but I like to put mine under a broiler for five minutes on each side to crisp the casing and give it some "snap".
I bought some boudin yesterday and prepared it because grandson Quinton had asked for it. This morning I found some leftover and ran it in the microwave to consume for breaksfast.