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Louisiana-style boudin


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Louisiana-style boudin

Ali Naderzad | Feb 6, 2002 01:05 PM

Where in NYC can the above-mentioned be had? If Calvin Trillin in his piece in the New Yorker is right, probably nowhere, or at least nowhere as authentic as in Louisiana. He describes the boudin (as it is known in LA; no relation to the French or latin blood sausage) as a spicy mixture of rice and chicken (or other meats) with seasoning, stuffed in a sausage casing (and as Trillin notes, bouding should be ideally consumed while leaning against a pick-up truck). Most of you probably heard of this already.

I'd so much like to have LA-style boudin, but wouldnt know where to go. And not going down South anytime sono, unfortunately. Got any ideas?


ps--i havent read earlier postings on the board. If this question is a repeat of earlier queries by others, please forgive me then

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