The Boudin

Price: $7 for three boudin "balls" and some garlic toast.
Presentation:  The boudin "balls" are served with a glop of apricot pepper jelly. They don't take long to arrive, piping hot, from the kitchen.
Casing: A nice, uniformly thin, breaded coating is crispy and maintains the shape of these oblong creations.
Meat/Rice Ratio:  More meat than rice.   
Texture: The texture of the boudin filling in these boudin oblongs is creamy and smooth.  There are occasional bits of undercooked rice, but most of the rice kernels have been mixed, pounded, and pulverized into the meaty filling.
Spice: Mild
Overall Flavor:. A nice flavor, but the filling is sort of bland and overpowered by the fried coating.  The apricot pepper jelly is not particularly necessary, though it does add a little bit of sweetness and flavor.  It is certainly more apricot than it is pepper.
Comments:  This place is certainly worth a try and the catfish po-boy was fist rate with a giant, expertly fried, catfish fillet.  Others in our party had the gumbo and the dirty rice (neither used recipes common in Cajun Country, but both were tasty and satisfying). Baby Kay's uses the boudin filling made locally by Schreiner's Sausage Company.  The review of the boudin filling, unfried and unlinked, is here.