Alas! Uli’s didn’t have any boudin. So I got another pound of Cajun andouille and a pound of savoury lamb sausage. (Haven’t tried the latter.)
Uli wasn’t there. Maybe he’s busy making boudin, since the guy at the counter said they’d have boudin tomorrow. I’ll come down to the office on Friday.
No, just ‘which do you like better?’ Obviously with andouille or boudin, there’s no wrong choice!
needscoffee and I met up at Uli’s yesterday. She bought boudin to take home, and I had one grilled there. And bought two pounds to take home.
Cast-iron skillet, olive oil, onions, green bell pepper, heat. Cooking right now. I’ve some rolls, and a bottle of Crystal.
I think you misspelled Cristal.
Nope! 
You made me look!
Yes, they are both very good just like most traditional Louisiana foods are but it is a weird comparison. They aren’t very similar. Andouille is usually used in cooking as a spice sort of like ham pieces would be except with more flavor and much more refined. Boudin is a stuffed sausage with rice in it that you can eat on its own.
Andouille is used as an ingredient, but I liken them onna roll.