Boudin
Photo: Guillaume Richer · CC BY-SA 2.0

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

$$$$CajunUptown

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.

OrderThe crab stew and shrimp boulettes; the menu is fixed and arrives in courses.

TipReservations open the first of the month for the next month. Book the moment they appear.

Cochon Butcher ★ 4.5

$$SandwichWarehouse District

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.

OrderThe muffuletta with the house olive salad. Add the Le Pig Mac.

TipLunchtime is queued; come at 11:00 or after 14:00. Same kitchen as Cochon, faster turn.

Cochon ★ 4.5

$$$CajunWarehouse District

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.

OrderThe cochon with turnips and cracklins. Then the rabbit and dumplings.

TipCochon Butcher around the corner sells the same charcuterie at a counter; cheaper and equally good for lunch.

Learn to cook it, or eat it with a guide

Boudin makes more sense with someone from New Orleans explaining it. These are the classes and tours we have checked, with booking links.

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