Do talk between bites of this regional blend of pork, rice, onion, parsley, garlic and peppers.
You’ll be meeting generations of Creole, Cajun and German families who created this mix, each with a variation they consider the favorite.
Four generations in some cooking families, still in the kitchen. Wished my three generations of children had been along to see these grandmas so happy the children were living the life they had.
“We live off this,” Jeff Bineau of B&O Kitchen told me; his 82-year-old grandmother lives next door and works four hours each morning.
“Some people eat doughnuts for breakfast; we eat boudin balls.”
Fun loving, this food, I’m guessing. Six little communities wind along the Boudin Trail and they hold 75 festivals among them each year. They’re prepared.
2009 was the year the Trail became official so expect maps and signs and assistance finding your way.
If you can, book a motel with a kitchen, or take a cooler. Stuffed meats distinguish these family groceries. Regional cuisine. De-boned chicken stuffed with jambalaya, crawfish, cornbread and rice sound enticing?
I recommend what hubby and I did: pack a picnic from a boudin shop and eat along the 180-mile National Scenic Byway. Worth driving the whole distance.
If you do, pick up the MP3 from the Lake Charles Visitor Center—loaded with audio and info about the Byway sights.
Top photo: The Mardi Gras Museum in Lake Charles, Louisiana features colorful costumes and animated robotic figures.