Leo’s Cajun Corner in Galveston, TX = C Rated Boudin


According to the Houston Press, Leo’s serves some “kick-butt Cajun and Creole food.”


Ambiance: Leo’s used to be a hole-in-the-wall type of a place, but today it is in a nice new facility. It looks from the above picture like it is connected to a church, but, alas, this is not the case. They serve a variety of classic Cajun dishes and have a huge following in Galveston.

Location: 3201 Broadway, Galveston, TX 77550

Phone: (409) 765-5151

A couple of links of Texas Boudain also know as Boudan

Smoked boudin in the background an regular boudin in the foreground!


Price: $4.39 per lb. = expensive!

Presentation: With a steamer/warmer close at hand, your link will be hot and ready to go. The whole link will rest in its own paper “boat.”

Casing: The thin and breakable casing is somewhat dry and chewy.

Meat/Rice Ratio: Significantly more rice than meat.

Texture: Dry and dense. The grains of rice are whole (for the most part) and the meat is pulverized.

Spice: Mild

Overall Flavor: This link has an odd – rather off-putting – taste to it. The use of dried veggies probably doesn’t help, but it is an overall lack of freshness that comes through. It is sort of sweet (in a not so good way) and kind of pasty. The smoked link faired no better and really only created a weirder flavor. The smoke, rather than masking the odd flavor of the link, just added an extra layer of funk.

Comments: I know the folks who run Leo’s are from Lake Charles, and I know there is some good boudin in Lake Charles, but somehow this link got Texified. (at least they don’t call it “boudain” though). What I mean is that links from Texas have a certain heavy parsley and black pepper flavor with meat that seems almost like it has been canned. So much for the link, I’ll look forward to giving Leo’s gumbo a try next time I’m in Galveston.


The primary difference between the regular and smoked boudin is that the regular has an odd flavor and the smoked has an odd flavor with smoke.



Reviewed February 2012