Yes, a bucolic setting.
An old-school slaughter house.
Red and White Boudin From Babineaux's -
boudin, or boudin rouge, is essentially the same recipe as
the white boudin but it includes significant amount of pig
blood in the cooking process. Thus the dark red color
(almost black) and the rich flavor.
is an old school slaughter house. They'll do custom
slaughter and deer processing (among other things).
The Babineauxs are hard workers and this is their no frills
place of business. You're not going to find a rack of
Cajun spices and a cooler full of energy drinks here, but
you will find an authentic experience and one that is like
taking a step back in time.
1019 Babineaux Road,
Breaux Bridge, LA
Price: 3.29 lb.
Presentation: One of the
Babineauxs will take your link from the rudimentary warming area,
cut it in half, and wrap it for you.
casing is tight and crisp. Perfect for eating and perfect for
Meat/Rice Ratio: More
meat than rice.
Texturally the links are very nice. They are both moist, but
not loose. The Boudin Rouge is denser in both texture and
Boudin Rouge = Hearty,
dense, complex and earthy. Many are put off by the blood
component, but you can be assured that the flavor here is not
off-putting. It is, in fact, satisfying on a deeper level.
A more basic level? Generations ago this is what boudin was
all about and you can only come to appreciate this by eating a link.
Boudin Blanc = A little fatty and really rich
in taste. There are a combination of spices and meat flavors that
are reminiscent of days gone past.. This recipe, like the Boudin
Rouge recipe, is one that has been passed down from generation to
generation and it embodies the very foundations of boudin making in Acadiana. Try it.
A word on blood boudin. Many believe that it is illegal to
make and sell blood boudin. It is NOT. Health
regulations do prevent the transporting and re-sale of fresh pig
blood, but since Babineauxs is a slaughter house, they have a ready
supply of the swine's life liquid and they are fully authorized to
continue making their blood boudin.
This is the boudin and cracklin prep area. The boudin is hidden
in the metal pan with the lid on it.