I first tasted boudin during a visit to see my sister, who lived in Louisiana at the time. There are variations, but at its most basic, boudin is a combination of pork, rice, and seasonings ground together and stuffed into a pork casing that is then steamed to eat on the spot. The classic way to eat this bayou staple is straight from the casing; just place it in your mouth and suck out the filling, like squeezing toothpaste out of a tube. After sampling a variety of boudin, we returned home to Kansas City and asked my sister to ship us more. So when I was invited to Lake Charles, Louisiana, on a press visit, I knew I wanted to try more of this favorite Cajun snack food.
Read Jill’s story at Travel Awaits.
Published by jilldutton
Evolving Magazine publisher and travel writer, Jill Dutton, caught the train travel bug when she spent three months in Europe with a Eurail pass. Now, she enjoys traveling–and writing about–the U.S. and Canada by rail.
Jill has worked as a freelance writer for more than 20 years. She is the author of, The Joyous Journey: Living Life on Purpose, with Purpose. In January 2015, Jill departed on the first of several trips traveling the United States writing feature articles, blog posts, and an eventual series of books on train travel. Follow Jill on her travel blog at www.USAbyRail.blog.
Jill Dutton has created three publications over the past 21 years. She published Evolving Woman magazine from 1994-2000, then started Evolving magazine in 2009 and Eating Well in Kansas City in 2010. Read Evolving Magazine at www.EvolvingMagazine.com.
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