The Best Stop in Scott gives a look on how they make their boudin
SCOTT, La. (KLFY) — Boudin! A Louisiana staple with a history of turning scraps into a delicious treat that can be eaten for breakfast, lunch and dinner.
Some people describe eating boudin as a zydeco dance on your tastebuds because of the savory flavors making a melody of Cajun goodness. Dana Cormier gave News 10 the chance to see how boudin is made at The Best Stop, one of the original boudin stores in Scott.
Cormier says the meat usually comes from scraps of pork cooked and grinded up before rice and vegetables are added.
“The extra meat that they had from the steaks and then they get off the leg or the cheekbone of the head. So that’s where all the extra meat that they had left over from the butchery goes.” Cormier explained.
It’s then stuffed into a pork casing before it’s taken off to be cooked. Once the boudin is finished cooking, it’s either ready to be served, or being prepared to be packaged and shipped.
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The popularity of boudin has grown from just a link, to having a variety of boudin inspired things.
“It’s a big deal here in Louisiana in our Cajun culture to have boudin, cracklins, boudin balls and things like that,” said Cormier.
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