Over the past 133 years, our cajun products have gained global recognition and for tens of thousands of folks around the world, the Bourgeois Cajun Lady Logo is a symbol of HOME. Today, the 4th Generation Butchers sit at the 9ft maple block with loyal customers to discuss the adventures, skills, and passions that guide each of their legacies.
For many, boudin (pronounced, "boo-DEH") is the quintessential anchor of Louisiana's dozens of Cajun butchers. Pork roasts are simmered for hours in a gigantic black iron pot to form the base of Bourgeois' boudin. Aromatic vegetables, rice, and seasoning are then added and the mixture is stuffed into a natural casing. Bourgeois' version is lighter on the rice (around 30 percent) than the half-and-half mixtures commonly found in other parts of the state. Our boudin typically comes two links to the pound.
I've had boudin all across Louisiana and Bourgeois white boudin is hands down the very best I have eaten. They use less rice and more pork. It's wonderful comfort food!
