Acadian pork blood sausage, highly seasoned and containing rice. The proportion of blood to rice produces "white" or "red" boudin. It originated among the Bayou communities. Smooth [..]

A pork- and rice-based, highly seasoned sausage that is common in southern Louisiana cooking. The term is French for "white pudding."

Acadian pork blood sausage, highly seasoned and containing rice. The proportion of blood to rice produces "white" or "red" boudin. It originated among the Bayou com [..]

technically meat sausage, any sausage-shaped mixture

(pronounced boo-dan). A soft Cajun sausage, often spicy, made of pork, rice, and a bit of liver for seasoning.

A meat, poultry, fish or game pudding made into the form of a sausage.

Cajun pork sausage made with pork and rice.

a Cajun sausage filled with spicy meat and rice.

Sausage that may include pigs' blood, thyme and Scotch bonnet peppers. Frequently served with souse, a pork dish that can include any part of the pig.

A kind of sausage prepared by stuffing forcemeat made of selected tidbits of a buffalo into the large intestine of the animal and cooked by boiling or frying.

One of the first items that Ms. Eula Savoie became known for selling in her store once she started butchering her livestock was boudin, a traditional sausage-shaped food made from ground up leftover p [..]

a half-and-half mixture of chicory coffee and warm milk.

 (boo dan') Hot, spicy pork mixed with onions, cooked rice, herbs. Two types: boudin blanc is pork and rice, boudin rouge is a blood sausage