Boudin blanc, the Cajun pork and rice sausage, is without a doubt the best-known sausage in South Louisiana. The use of rice and extra spice make Louisiana boudin much different from those of France. Boudin is a delicious by-product of the boucheries, and it is well worth the extra effort. Serve boudin cold as a Cajun canapé, or hot, as a breakfast item. Click here for a boudin blanc recipe.

Cracklins are fried pork rinds only much better than store bought. Hint: try them with our local Steen's syrup.