Makin' Boudin at B&O Kitchen and Grocery in Southwest Louisiana

[@davidcobb7446]

Fantastic, a man that is proud of his business, his skills and his way of life. Thanks for sharing.

[@timcooper7845]

I want some. Love that stuff. Love boudin.

[@servicarrider]

I love to watch people who take great satisfaction in their work. And it matters not what the task is. I have seen people take the greatest pleasure from the strangest of occupations. They have a gift.

[@brettbrignac7591]

I'm 60 yo, and I remember people from Sulpher, LA laughing at us Coonasses eating crawfish, Crayfish to them, and eating boudin. Us Coonasses taught em' well! 😎😎

[@daianganzon3682]

Fabulous knowing how a family business grows with love and pride. This is DELICEOUS to.

[@psalms27sneadspd46]

I love Cajun Food. I love Cajuns lol. Louisiana always facisnated me. It should be it's own country.

[@2008MrsKim]

Yes, I love my Home town, the people are of a different breed. It is almost like you are visiting a different country when you are there. I spent most of my life in Seattle, and boy do I love to visit home and more than to eat the food, I love to hear my people talk, our deep Cajun Bayou family has an accent so strong sometimes I don't even understand what they've said.

[@Seashellsbytheseashore21]

My grandpa (from rapides parish) used to make head cheese quite often. Never could get me to like it but he sure loved it 🥰

[@randyndawna]

This man has mad boudin skills! I love how he talks and nonchalantly threads the casing onto the stuffer nozzle and then counts out a pound-size link all while telling the story. The end product looks uniform and beautiful. Years of experience ... I'm jealous LOL! I'll be making a point to stop in there next time we're down!

[@cmdr358]

If you make it down to B & O, do not forget to try their Cajun Egg Rolls- boudin-stuffed egg rolls with cheese, fried to a crisp- the greatest snack ever created!

[@scottroebuck7758]

​@@cmdr358 ffzf

[@icuabc1235]

Studying up on Boudin, fixing to make me some. Have already made Italian and summer sausage now it's time for some good ol' Boudin.

[@rachelcompton4625]

I'm doing the same thing!! A good way to weed through the videos is if they say "Boo-den" just close the video... they aint cajun! A true cajun knows how to say Boo-DAN

[@the7th425]

Shout Out from Lake Charles!!!

[@arfriedman4577]

Much success and health to all.

[@musicmaneman38]

My uncle owned Terranova's meat market in Metairie, La. years ago. Made the best hog's head cheese and sausage. I think he made boudin blanc and boudin noir.

[@bigblendmag]

A great place for good food. We are traveling to Louisiana real soon, and we will stop back in. Thanks for the comment.

[@carolsloanes4938]

I never heard of this kind of sausage before, a very interesting presentation. The man made sausage like second nature.

[@adamchurvis1]

It's not really a sausage, per se, but a type of dressing stuffed in sausage casings. If you like it, you should also try Jewish Kishke.

[@arfriedman4577]

Where I live there are 2 different sausage shops that make sausages I've never heard of. One place is called European provisions.

[@drvictoria07]

looks fantastic

[@randhalljoss6762]

in my coutry (switzerland) boudin is a sausage made with flower porc blood and seasoning,and it's f..... good,especialy in jura area @ the ST-MARTIN week-end,by the way i'm just hooked up on cajun food,so yummi

[@IslenoGutierrez]

randhall joss In old Louisiana, boudin were blood sausages made similar to the way you described. There was also boudin blanc, which was the white boudin without blood. No boudin had rice in it at this time. This was when France owned Louisiana and this boudin was known as creole boudin, Creoles being the Louisiana born descendants of the colonists and creole cuisine their culture, Cajuns once fell under this identity before conjuring their own identity from the rest of the Creoles. However, by the early to mid 20th century, this form of boudin died out in Louisiana and the form with the rice became the replacement, first starting with rice and pork based blood boudin, then being replaced by the more popular rice and pork based boudin blanc without the blood. This newer form of boudin was cajun in origin, Cajuns being the descendants of French Canadians from Acadie, now known as Nova Scotia, and their culture. When one is in Louisiana today and inquires about boudin, it is usually the rice and pork based boudin without blood, although blood varieties exist and non-pork varieties exist such as crawfish or shrimp, for example. The old style creole boudin is very rare in Louisiana today.

[@stefanskala6696]

awesom video and boudin

[@williamjohnson8146]

Man that is an awesome stuffer is that like attached an air compressor very impressive.

[@interestinoldschool8080]

William Johnson ...Hydraulic, water is pumped in from the bottom, forces the piston up, sausage comes out, pretty cool system.

[@seanrideau3391]

Man I Bought Some Really Good Alligator Sausages There

[@arfriedman4577]

I never heard of boudin until today June 2023

[@southmost956]

I guess I am going to B&O's in Sulphur, La. yummy!

[@proawelsh]

great video thank you !!

[@jameslee333jl]

What's your ratio of liquid to rice ??

[@ynge8046]

Question: If I make boudin from wild goose or duck meat instead of pork, any suggestion on how to cook the goose or duck meat, boil or roast? And should I add fat?

[@moncorp1]

Hot boudin, cold couscous, Louisiana Tigers, poosh, poosh, poosh!

[@jimmybobbymckown1911]

What kind of stuffer is that?

[@CalvinJoubertFishing]

what type of stuffer is that.

[@terrybeazley7414]

Hello I live in Jefferson City Missouri do you ship anywhere close to here

[@peggymitchell3291]

Do you make Boudin with seafood, crawfish, shrimp, crab etc?

[@breezeaire]

great video ... making some now

[@redsvette]

What kind of wood do you use to smoke it with?

[@deonnalovelace9993]

Nice!!

[@mata9290]

are you able to ship to PA?

[@hugoblack4096]

Can you smoke precooked sausages?

[@bigblendmag]

Yes... keep smoking temperature at 225 to 250 degrees Fahrenheit. Smoke sausages for about 3 hours turning them every 45 minutes. After that time it is ready to eat. As long as it is fatty enough they will not dry out.

[@kennyhallam]

Is the recipe available somewhere?

[@bigblendmag]

There are several kinds of Boudin, using different recipes, but they are kept secret for the most part. Best thing to do is to visit B&O Kitchen and Grocery in Southwest Louisiana, taste what they have and talk to Jeff if he is available.

[@peggymitchell3291]

Also, want to know if you sell and ship, like to Mississippi?

[@bigblendmag]

You can reach Jeff of B&O Kitchen and Grocery through facebook.com/BO-Kitchen-and-Grocery-171012087541/ or just call him at [phone] to order. Tell him you saw the video we made about him ... Nancy & Lisa at BigBlendMagazines.com

[@trillave.]

Shout out to Billy's Scott,La,👍

[@kylerabon]

Do you mix sodium nitrate or equivalent into the boudin mixture when you intend on smoking it? To aid in product spoilage during long smoke sessions?

[@dpsullivan85]

no....the boudin only smokes for a few hours

[@Jack-mi9ok]

that's complicated

[@roberthoover4491]

I heard NE Louisana and West Mississippi has the best

[@cloning007]

anyone wanna bring me some to new jersey ?

[@NOturtle]

Don’t stop using the head for hog head cheese. Some of the best meat is in the jaw. Plus all the gelatin you get from it helps form the mold.

[@reneebrown6872]

Please say you pack this in dry ice and mail it..PLEASEEEEEEE........

[@jaguarlady8464]

Oh! Yes please I FEEL you I'm from Louisiana but in military I sure do missing my my food from Louisiana

[@johnd5805]

If he doesn't look up Billy's Boudin or Best Stop both in Scott, La

[@robh7100]

@@johnd5805 Billy's is good but a bit greasy for me. Best stop is good too. I eat B&O boudin almost every other day. It's that good. But my fav is baudins. Thats the first boudin I ever ate and to me its the best...

[@johnd5805]

@@robh7100 I only said those two because I know they ship. I don't eat there's much either. Best Stop never except for their smoked boudin. I like Menards Grocery on hwy 90 in Duson. Lot's of meat. And Hebert's in Maurice. Kirk's U needa Butcher has the best chicken cracklins I've tasted so far and I've eaten a few. I don't know what they do but they do it right.

[@robh7100]

@@johnd5805 chicken cracklins? Omg that sounds good!!! Ima have to hit that up. Now that you mentioned smoked boudin ima have place a order!! Thanks for you input!!

[@ruthyim2135]

He needs to speak clearly and slow down a little bit

[@stanirelandbig]

isn't boudin made from the worst cuts of meat. I guess we never get the recipe or rice to meat ratio. so its just unknown its rice spices offal Taste , I'm glad for the rice . Its OK , glad only made in cajun

[@briananderson3801]

Pork butt and chicken or pork livers

[@Rick_Sanchez_C137_]

First, it isn’t just Cajun…. It comes from France. Second, it’s usually made of pork butt and liver, two prime pieces of meat….. I’m thinking you just don’t know quality food, stick to your Big Macs….