# Cajun cuisine question

**URL:** <https://boards.straightdope.com/t/cajun-cuisine-question/83259>\
**Category:** Factual Questions\
**Created:** [September 22, 2001, 11:29pm UTC](https://boards.straightdope.com/t/cajun-cuisine-question/83259 "2001-09-22T23:29:29Z")\
**Posts on this page:** 7\
**Page:** 1

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**Author:** ![PharmBoy](https://avatars.discourse-cdn.com/v4/letter/p/74df32/32.png) [@PharmBoy](https://boards.straightdope.com/u/PharmBoy)\
**Post date:** [September 22, 2001, 11:29pm UTC](https://boards.straightdope.com/t/cajun-cuisine-question/83259/1 "2001-09-22T23:29:29Z")

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What is boudin? James Lee Burke (an author I’ve just discovered) mentions it alot in his detective novels, but (shockingly) my copy of Paul Prudhomme’s Louisiana Kitchen does not mention it.

Thanks,

Pharmboy

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**Author:** ![hajario](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hajario/32/171_2.png) [@hajario](https://boards.straightdope.com/u/hajario)\
**Post date:** [September 22, 2001, 11:48pm UTC](https://boards.straightdope.com/t/cajun-cuisine-question/83259/2 "2001-09-22T23:48:04Z")

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There’s a picture [here](http://www.unclejohns.com/cajunmarket/abes/basics.htm). It’s described as “[a] Cajun specialty [which] combines the main ingredient of pork, shrimp, or crawfish, blended with rice and seasoned with an ideal combination of herbs and spices that include onions, green peppers, parsley, scallions, garlic, red and black pepper, and salt.”

Haj

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**Author:** ![labdude](https://avatars.discourse-cdn.com/v4/letter/l/5fc32e/32.png) [@labdude](https://boards.straightdope.com/u/labdude)\
**Post date:** [September 22, 2001, 11:55pm UTC](https://boards.straightdope.com/t/cajun-cuisine-question/83259/3 "2001-09-22T23:55:23Z")

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hey, i live 2 blocks from Abe’s and I didn’t know they had a web page! That picture looks like banannas. It’s really more of a darkgray color.

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**Author:** ![Tr8rJake](https://avatars.discourse-cdn.com/v4/letter/t/97f17d/32.png) [@Tr8rJake](https://boards.straightdope.com/u/Tr8rJake)\
**Post date:** [September 23, 2001, 1:33am UTC](https://boards.straightdope.com/t/cajun-cuisine-question/83259/4 "2001-09-23T01:33:25Z")

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Labdude, where do you live? They have an Abe’s in Lake Charles. I’m from Sulphur myself.

Oh, and boudin; C’est Bon!!

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**Author:** ![Tr8rJake](https://avatars.discourse-cdn.com/v4/letter/t/97f17d/32.png) [@Tr8rJake](https://boards.straightdope.com/u/Tr8rJake)\
**Post date:** [September 23, 2001, 1:37am UTC](https://boards.straightdope.com/t/cajun-cuisine-question/83259/5 "2001-09-23T01:37:06Z")

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Most boudin also contains rice and in this health-conscious age the meat can be turkey. Also, some old-timers make it containing blood but, I haven’t seen it sold in public establishments (I’m not sure it’s legal to prepare foods using blood as an added ingredient).

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**Author:** ![Odieman](https://avatars.discourse-cdn.com/v4/letter/o/a87d85/32.png) [@Odieman](https://boards.straightdope.com/u/Odieman)\
**Post date:** [September 23, 2001, 2:09am UTC](https://boards.straightdope.com/t/cajun-cuisine-question/83259/6 "2001-09-23T02:09:56Z")

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In short boudin is sausage that is eaten by squeezing it out of the casing.

Keith

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**Author:** ![PharmBoy](https://avatars.discourse-cdn.com/v4/letter/p/74df32/32.png) [@PharmBoy](https://boards.straightdope.com/u/PharmBoy)\
**Post date:** [September 26, 2001, 11:52am UTC](https://boards.straightdope.com/t/cajun-cuisine-question/83259/7 "2001-09-26T11:52:02Z")

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Thanks, everyone.