THE BOUDIN
Price: $3.16
lb.
Presentation: After lots of commotion back in the kitchen, which seems to include taking the links from a steamer, they are wrapped in butcher paper and rung up.
Casing: A good casing but not an excellent casing.
Rice/Meat Ratio: Rice, rice, baby! Lots of RICE. More RICE than meat.
Texture: Ricey and DRY. Bone dry with limited amounts of pulverized pork and the odd speck of green onion.
Spices: The "Spicy" variety is Medium. The "Mild" variety is mild.
Overall Taste: Not bad tasting, but lacking in the area of porky panache desired by many boudin connoisseurs. It has a pleasant taste and, since it is heavy on the rice, it provides a lighter (in terms of calories/fat) boudin eating experience.
You wont find any grease here and that may be a good thing or a bad thing, depending on how you look at it.
Comments: It is very important to remember that Crowley is the "Rice Capital of America." So, if the boudin at the Boudin King seems to have a lot of rice in it . . . . . well . . . . . . . . Still, if you call yourself the Boudin King, the links you make better be top notch. In Crowley this link stands as a decent culinary expression. One problem: Forget about incorporating the Boudin King into an early morning boudin run: Since they function as a "restaurant" they don’t open until later. |
