THE BOUDIN
Cost: $3.29 lb.
Presentation: Cut up in pieces, placed in a paper boat along with some saltine crackers, and then into a white paper bag, stapled closed with some napkins tucked in the fold. Very nice.
Casing: Rubbery and a little on the tough side.
Rice/Meat Ratio: More rice than meat . . . . . . . . . appreciably less meat.
Texture: Almost desiccated. A paste-like consistency mashed into the casing. Easily moldable.
Spices: Mild (this is particularly unexpected because the boudin is touted as "Ray's: A Legend In Hot Boudin.")
Overall Taste: A very light “boudin” flavor is replaced with a stronger liver taste. The whitish color belies a heavy amount of rice which pulls some of the flavor away from link. Barely noticeable pieces of green onion provide small amounts of flavor.
Comments: Here is what you need to know: Some years back Ray sold his business to Billy. Now Billy makes two boudin recipies: Ray's Boudin and Billy’s Boudin a (SEE REVIEW). In order to further confuse things, Ray (the original) has re-entered the boudin business and is, once again, selling Ray’s “Original” boudin at another location (SEE UPCOMING REVIEW). There is, from the looks of it, a veritable “Boudin War” going on in Opelousas. Don’t get caught in the crossfire, but do eat the boudin.
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