Boudin (boo-dan) is a Cajun-French sausage made primarily of pork and rice. It's heavily spiced, with recipes that are closely guarded. It's made everywhere in Louisiana that processes meat and is sold either raw or cooked, although the ingredients are cooked before they are stuffed into the casing.
Every place that makes boudin has their own recipe, and aficionados' in one region can taste boudin made locally and tell you which shop it comes from. There is much arguing and discussion about which shop makes the best boudin. Yesterday we had a gathering of Belle's siblings, and her sister brought some boudin from the Denham Springs area.
This morning I found the leftovers, put it on a cookie sheet and slid it under the broiler to crisp the casing. Cut into bite-sized bits, it became a perfect breakfast.
This boudin came from a place called Jerry Lee's in Denham Springs. It's pretty damned good boudin. I see that they have a website. How about that?