Boudin Cook-Off, Saturday, Oct. 22, 2011.
I made a quick run through the booths at the Boudin Cook-Off in Lafayette this weekend. It seemed like the sample that was grabbing everyone’s attention was the smoked red or blood boudin being served by T-Jim’s from Cottonport, LA (about an hour and twenty minutes north of Lafayette.)
I missed out on some of the more popular samples because I showed up towards the end of the event. If you plan to go next year, be sure to go early. The vendors who enter the unlinked category tend to only have small batches of whatever they concoct, last year there were boudin beinets to be had.
I did thankfully score a few samples (pictured above) of my favorite boudin from Billy’s Boudin. If you ever go to one of their three locations in Opelousas (the original), Scott and Krotz Springs, be sure to get Billy’s recipe and not Ray’s. Billy’s is meaty and spicy, while Ray’s is mostly rice and bland.
You can see the full results of the winners at the cook-off’s website http://www.boudincookoff.com