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

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

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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!

THE BOUDIN

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.

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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.

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Reviewed February 2012

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