Boudin - Any local sources??
Boudin - Any local sources??
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Boudin - Any local sources??
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Post #1 - November 20th, 2006, 6:06 pmFor those unfamiliar with it, boudin is a type of sausage made from a milk or pork rice dressing (similar to "dirty rice", but moister) stuffed into pork casings. Pork liver and heart meat are typically included. It is usually found in convenience stores in SW Louisiana. Unlike a frank, you squeeze the sausage-rice mixture out of the casing.
Other than Ron's in Utica (which came from a board search), are there any local sources for this cajun delicacy. I would prefer that it be made fresh, but at this point, even frozen would be quite good.
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Post #2 - November 21st, 2006, 10:15 amReam's Elburn Market, as usual, to the rescue. This terrific meat emporium has cajun boudin along with bunches of sausages and prepared meats. A trip to Elburn (Ream's is right in the middle of town on Rt 47) is made worthwhile by the andouille alone.
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Post #3 - November 21st, 2006, 10:31 amMLS wrote:Ream's Elburn Market, as usual, to the rescue. This terrific meat emporium has cajun boudin along with bunches of sausages and prepared meats. A trip to Elburn (Ream's is right in the middle of town on Rt 47) is made worthwhile by the andouille alone.
MLS,
Do you have an address and hours?
Flip"Beer is proof God loves us, and wants us to be Happy"
-Ben Franklin-
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Post #4 - November 21st, 2006, 10:38 amPer their website:
Located 45 miles west of Chicago on Route 47 in downtown Elburn, Illinois:
128 North Main Street, Elburn, Illinois 60119 (630) 365-6461
Open Monday through Friday, 8-6, and Saturdays, 8-4.
Thansk for the information. Fortunately, my wife works in St. Charles so it is not a long journey.
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Post #5 - November 21st, 2006, 12:02 pmIdentify yourself as a first-timer-you get a beef stick. Make sure that you also buy something smoked-Ream's does it as well as anyone.
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Post #6 - November 21st, 2006, 8:55 pmI just bought a package of cajun boudin at Paulina meat market. Haven't had it yet so I don't know how good it is. I also got a package of Turducken brats there.
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Post #7 - November 22nd, 2006, 10:39 amJust out of curiosity, is the boudin at these sources (Paulina, Ream's) smoked or fresh (uncooked)?
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Post #8 - November 22nd, 2006, 1:51 pmI wasn't aware that boudin, cajun or French for that matter, is ever smoked. Ream's cajun boudin is fresh.
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Post #9 - November 22nd, 2006, 6:09 pmMLS wrote:I wasn't aware that boudin, cajun or French for that matter, is
ever smoked. Ream's cajun boudin is fresh.
I can't speak to the French boudin blanc or noir, but in Louisiana, it's not uncommon to be offered a choice between smoked or fresh boudin. (Fresh is actually a bit of a misnomer, as the rice and pork parts are already cooked.) This morning, I purchased some boudin at a cajun food store in Baton Rouge and was offered the choice between regular, smoked and (believe it or not) fried. That was for boudin to consume right away -- but the choices for the cold stuff in the deli were smoked and fresh.
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Post #10 - November 26th, 2006, 1:26 pmWhat does one do with a Boudin sausage anyway?
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Post #11 - November 26th, 2006, 1:40 pmimsscott wrote:What does one do with a Boudin sausage anyway?
I think the typical way of using a Boudin is to just boil it or steam it, open it up, and eat it.
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Post #12 - November 26th, 2006, 4:17 pmCalvin Trillin wrote:Of all the things I've eaten in the Cajun parishes of Louisiana- an array of foodstuffs which has been characterized as somewhere between extensive and deplorable-I yearn most often for boudin. When people in Breaux Bridge or Opelousas or Jeanerette talk about boudin (pronounced "boo-DAN"), they mean a soft, spicy mixture of rice and pork and liver and seasoning which is squeezed hot into the mouth from a sausage casing, usually in the parking lot of a grocery store and preferably while leaning against a pickup. ("Boudin" means blood sausage to the French, most of whom would probably line up for immigration visas if they ever tasted the Cajun version.) I figure that about eighty per cent of the boudin purchased in Louisiana is consumed before the purchaser has left the parking lot, and most of the rest of it is polished off in the car. In other words, Cajun boudin not only doesn't get outside the state; it usually doesn't even get home. For Americans who haven't been to South Louisiana, boudin remains as foreign as gado-gado or cheb; for them, the word "Cajun" on a menu is simply a synonym for burnt fish or too much pepper. When I am daydreaming of boudin, it sometimes occurs to me that of all the indignities the Acadians of Louisiana have had visited upon them-being booted out of Nova Scotia, being ridiculed as rubes and swamp rats by neighboring Anglophones for a couple of centuries, being punished for speaking their own language in the schoolyard-nothing has been as deeply insulting as what restaurants outside South Louisiana present as Cajun food.
This is the lead paragraph from one of my all-time favorite Calvin Trillin pieces, this one appearing in the January 28, 2002 edition of The New Yorker. I couldn't find a freely available copy online, but it's definitely worth checking out if you have access to back issues or a Lexis-Nexis account. Answers a couple of questions about what boudin is and how you eat it.
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Post #13 - November 26th, 2006, 5:32 pmMatt wrote:This is the lead paragraph from one of my all-time favorite Calvin Trillin pieces, this one appearing in the January 28, 2002 edition of The New Yorker. I couldn't find a freely available copy online, but it's definitely worth checking out...
It also appears as chapter seven of Feeding a Yen. Amazon lists used copies from under $2!Joe G.
"Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement
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Post #14 - November 28th, 2006, 7:12 amimsscott wrote:What does one do with a Boudin sausage anyway?
Scott,
As Michael mentioned, steam* and eat, typically I squeeze and eat directly out of the casing. On the rare occasions I've eaten boudin with real live Cajuns it was used as a spread on Ritz crackers with dashes of hot sauce. I understand boudin is killer with crisp fried piggy skin, but have never had that combo.
Fried boudin is an exercise in Lilly Gilding, but delicious. Simply form boudin into golf ball size and deep fry. Think Cajun arancini.
Enjoy,
Gary
*I would not recommend boiling as, at least with the boudin I've encountered, both store bought and homemade, the casing has a tendency to split.
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Post #15 - November 28th, 2006, 11:18 amG Wiv wrote:As Michael mentioned, steam* and eat, typically I squeeze and eat directly out of the casing. On the rare occasions I've eaten boudin with real live Cajuns it was used as a spread on Ritz crackers with dashes of hot sauce. I understand boudin is killer with crisp fried piggy skin, but have never had that combo.
I have seen boudin served two ways. In Beaux Bridge and Opelousis, they pulled the boudin out of a crockpot and placed it in one of those basket containers you use for french fries. In some of the smaller towns (and church festivals), they hand you the link in a piece of paper towel (no kidding). I prefer the latter as it is easier to squeeze straight into your mouth.
Fortunately, the wife works near Elburn.
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Post #16 - January 20th, 2012, 12:45 pmAnyone know where these might be found in the city?
-Jay
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Post #17 - January 20th, 2012, 12:54 pmshadesofjay wrote:Anyone know where these might be found in the city?
-Jay
I used to stock it (a few years back) at F&O. Given their current situation I would call first.
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Post #18 - January 20th, 2012, 5:07 pmButcher & Larder has boudin on and off, you can call to see when it's available.
1026 NORTH MILWAUKEE AVE
CHICAGO, ILLINOIS 60642
TEL: 773.687.8280For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
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Post #19 - January 20th, 2012, 8:39 pmMLS wrote:Ream's Elburn Market, as usual, to the rescue. This terrific meat emporium has cajun boudin along with bunches of sausages and prepared meats. A trip to Elburn (Ream's is right in the middle of town on Rt 47) is made worthwhile by the andouille alone.
Responding to a post that is five years old.
Ream's makes an excellent andouille sauage.
I would NOT buy boudin again. It lacked any real taste and was the ONLY disappointment that I have ever had from Ream's.
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Post #20 - January 21st, 2012, 5:14 pmI recall that Cafe Selmarie used to have it on the menu. Haven't been there in a while. But a call might produce a source."Strange how potent cheap music is."
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Post #21 - January 21st, 2012, 6:12 pmI have not found any local boudin that I find impressive (admittedly, I have not tried B&L's). But I will direct you to my andouille sources in La Place, LA, Wayne Jacob's Smokehouse and Bailey's. It's been quite some time since I've had Bailey's boudin but I recall being very impressed with it (I haven't tried WJ's), but I annually order several pounds of andouille from both of these places and their andouille is outstanding. In particular, while I find that Ream's makes a perfectly tasty "sandwich-style" andouille, I find that the smokier, coarser and more robust andouille from WJ's and Bailey's is perfect for incorporating in recipes such as gumbo and jambalaya.
As you'll notice from their websites, they offer a number of excellent products and the folks at both places are very pleasant to deal with and I've never experienced any shipping glitches. I'm guessing that once you try their products you'll forget about finding a local source.
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Post #22 - January 22nd, 2012, 12:29 amBR wrote:I have not found any local boudin that I find impressive (admittedly, I have not tried B&L's). But I will direct you to my andouille sources in La Place, LA, Wayne Jacob's Smokehouse and Bailey's. It's been quite some time since I've had Bailey's boudin but I recall being very impressed with it (I haven't tried WJ's), but I annually order several pounds of andouille from both of these places and their andouille is outstanding. In particular, while I find that Ream's makes a perfectly tasty "sandwich-style" andouille, I find that the smokier, coarser and more robust andouille from WJ's and Bailey's is perfect for incorporating in recipes such as gumbo and jambalaya.
As you'll notice from their websites, they offer a number of excellent products and the folks at both places are very pleasant to deal with and I've never experienced any shipping glitches. I'm guessing that once you try their products you'll forget about finding a local source.
I had written about WJ's Smokehouse previously here. Great place. Have really enjoyed their boudin, although I have found better versions in Acadiana (although I think their andouille is as good or better than about any version I have tried -- the andouille from The Best Stop in Scott is right up there as well). Have not tried any of the local sources of boudin; with a couple of trips to Louisiana per year to visit my folks, I tend to stock up (although the freezer is not always kind to boudin, you can always at least make passable boudin balls from frozen).
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Post #23 - January 22nd, 2012, 11:19 pmHere is a great source of info on all things BOUDIN, including sources for shipping: http://www.boudinlink.com/
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Post #24 - February 22nd, 2012, 8:57 pmAre there any places on the south side or west side that stock boudin sausage? I love my boudin sausage, but if I'm going to go to the north side to get it, I may as well just eat at a cajun restaurant instead.
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Post #25 - March 1st, 2012, 9:01 pmhgjones2 wrote:Are there any places on the south side or west side that stock boudin sausage? I love my boudin sausage, but if I'm going to go to the north side to get it, I may as well just eat at a cajun restaurant instead.
I travel for work on the Southside from 87th and Halsted to 95fh and Jeffery to 67th and Stony Island to 63rd and Western, I also love Boudin, Where are the Cajun restaurants that have Boudin in Chicago ??"I drink to make other people more interesting."
Ernest Hemingway
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Post #26 - March 14th, 2012, 9:26 amMarshall K wrote:hgjones2 wrote:Are there any places on the south side or west side that stock boudin sausage? I love my boudin sausage, but if I'm going to go to the north side to get it, I may as well just eat at a cajun restaurant instead.
I travel for work on the Southside from 87th and Halsted to 95fh and Jeffery to 67th and Stony Island to 63rd and Western, I also love Boudin, Where are the Cajun restaurants that have Boudin in Chicago ??
Pappadeux in Oak Brook/Westmont has boudin sausage. I was shocked to discover Heaven on Seven didn't have any boudin sausage, but they do have a pretty good andouille.
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Post #27 - June 6th, 2013, 3:44 pmHi there. Doing my first crawfish boil next week and my "crawfish boil consultant" said I need to include Boudin Sausage. Any suggestions on a place in the city that might have it? I checked Gene's and Paulina Market and have had no luck.
Thanks!
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Post #28 - June 6th, 2013, 3:54 pmI know Ream's in Elburn often (if not always) carries it. You may also want to call Butcher & Larder or Publican Quality Meats. And if you come up empty, I'd suggest switching up sausages . . . no rule that it has to be boudin.
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Post #29 - June 6th, 2013, 4:20 pmMy people use cheap hotdogs so don't fret if you don't find it!
Since you have some time, I'd go to the source and order it online--Cajun Grocer (http://www.cajungrocer.com) is a decent option. I know there's another place I've ordered from (though not sure if I ordered Boudin--I think it might've been Andouille) but I can't recall the name--maybe someone else on here will. You'd almost certainly have it in a week, if not sooner."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #30 - June 6th, 2013, 5:47 pmPublican Quality Meats had both boudin blanc et noir when I was there last Friday, in the meat case. They also served up the boudin blanc as part of their hot charcuterie plate that I had for lunch. I thought it pretty solid, with a nice but not overwhelming hit of liver, and appropriate texture.
