Emeril’s New Orleans = B Rated Boudin

Emeril_Boudin1   Emerilsrest

Ambiance: This is Emeril Lagasse’s flagship restaurant in New Orleans. It is a first class operation from start to finish. Professional wait staff, beautiful decorations, and attention to details all along the way.

Location: 800 Tchoupitoulas Street, New Orleans, LA 70130




Price: $10 for the boudin and andouille appetizer consisting of one tiny link 4 inches long of boudin and one small slice of andouille . No complaints about the portions, they are what you would expect for an appetizer here.

Presentation: The little link and andouille are served stacked on some cooked greens and toast with beer braised onions (the onions are particularly awesome). The plate is dressed with a swirl of sweet Worcestershire sauce and dressing and a dollop of whole grain mustard.

Casing: The casing is actually quite thick and tough. Difficult to eat because of the thickness.

Meat/Rice Ratio: Hmmmm. I believe there is meat in this link, but it is not easily discerned. There is a certain depth of flavor that indicates meat, but the filling is so mashed that to tell the difference between rice and meat is difficult. Really.

Texture: A too dry mixture of mashed rice and (meat?).

Spice: Medium/Mild

Overall Flavor: This is a pleasing little link. There are certainly flavor profiles that are unique. Would you expect anything less from an inspired culinary master like Emeril Lagasse? Despite the fact that the meat fails to play a textural role, it is still yummy. I’m going to go out on a limb here and guess that mushrooms play a role in the composition of the link. I could be wrong, but there are subtle flavors not usually found in Cajun boudin.

Comments: What has been created at Emeril’s is almost an interpretation of boudin. It doesn’t stray too far from the basic link, but it is not what you’d expect to find at a meat market/grocery in Acadiana or on the Cajun Prairie. There is no doubt but that our top rated boudiniers around Lafayette, Opelousas, Port Barre, Mamou, Lake Charles, or Baton Rouge are making tastier boudin. But there is also no doubt that Emeril is a chef extraordinaire and his boudin is certainly worth trying. And, as far as the rest of the meal . . . . Phenomenal! Can’t wait to go back.


Reviewed March 2010