Boudin is the Cajun rice-and-pork sausage you eat link by link: a pliable casing of pork shoulder, liver, rice, holy trinity and Cajun seasoning, steamed and served from butcher-shop counters.
Boudin came to South Louisiana with French Acadian (Cajun) settlers in the 18th century, and the rice-bound version (as distinct from the smooth French boudin blanc) is the unique Cajun adaptation. The boucherie tradition (community pig-butchering and sausage-making) anchored Cajun food culture across the prairie parishes through the 20th century. Cochon Butcher (Donald Link's Warehouse District butcher counter) brought the dish onto New Orleans menus from 2010; Cochon Restaurant and Mosquito Supper Club both run their own house links. The Boudin Trail along Highway 90 west of the city is the canonical pilgrimage; New Orleans counters now match the prairie versions in quality.
3 editor picks for Boudin in New Orleans, ranked by editorial score. All New Orleans signature dishes · Boudin across every city.
Mosquito Supper Club ★ 4.6
uptown · 3824 Dryades St, New Orleans, LA 70115
Mosquito Supper Club in New Orleans is Melissa Martin's Uptown communal-table Cajun room in an 1898 cottage on Dryades Street, with a single fixed Cajun menu.
Cochon Butcher ★ 4.5
warehouse-district · 930 Tchoupitoulas St, New Orleans, LA 70130
Cochon Butcher in New Orleans is the Donald Link sandwich counter and butcher case beside Cochon, with a muffuletta and Le Pig Mac that have outsold.
Cochon ★ 4.5
warehouse-district · 930 Tchoupitoulas St, New Orleans, LA 70130
Cochon in New Orleans is Donald Link and Stephen Stryjewski's James Beard winning Cajun room on Tchoupitoulas, an ode to whole-hog cookery in a converted.