Blood Boudin (Boudin Rouge)
As you turn off of the Anse Broussard Highway and down Babineaux Road, you
might think you've taken a wrong turn. Fear not. You’re about to
arrive at a true classic.
The Babineaux’s slaughterhouse is a
generations-old family business.
Back in the cutting room, you’ll see the
Babineaux brothers processing deer for local hunters or pigs for
custom orders of all kinds. Babineaux's is also one of the last
places around where you can sample both
boudin blanc [white]—the
standard—and boudin rouge
[red] which was once prevalent. Boudin rouge takes on a dark,
nearly black, color from the use of pig blood.
Don’t be shy.
This is the way past generations loved
their Cajun boudin.
Your pallet is certain to realize that
the links at Babineaux’s are special treats. The red is rich and
rustic while the white represents a time-honored recipe.
- (337) 332-1961
Hours: M- F 7-4pm, Sat 7-11am