There were so-called pretenders to the throne posted ... best boudin & cracklins ... recent home trip ... we checked 'em all out ... and the winner Best Spicy Boudin & Cracklins ... Ray's in Opelousas :thumb: :thumb: :thumb: Reason: Ray's actually had the audacity to use loads of pork ... yes, real pork ... in their cracklins and boudin. Can you imagine the nerve of those fine people??? Other good places were in Sunset and Eunice (next to the high school) Disappointments were Poche's near Breaux Bridge ... the cracklins were rotten & without meat ... boudin gave me the ****tzzz ... the boudin stop boudin was decent and their rice was good, nothing more. Jerry Lee's was same old ****tzzz Jerry Lee's ... good in a pinch and the nearest thing to Tiger Stadium open damn near round the clock.
Ramah, do you live around Ramah (I'm guessin)? I made my annual pilgrimage to Seagrove Fl. last week, passed Ramah on the way. I stopped at Mom's house in Cankton (20 miles outside Opelousas, about 8 miles from Sunset). I still think Menard's Country Store (Menard & Miller) in Cankton has the best boudin I have eaten. Their cracklins are very good also. Lots of meat in the boudin, and seasoned real good.
Ramah, Glad you stopped in Sunset. I am assuming you stopped at Sunset Specialty Meats. Ole' father-in-law does a pretty good job on his cracklins and boudin. I still think that The Best Stop has the best boudin around. I also agree that Poche's is a disappointment. To me, they don't have enough seasoning, and like you said, very little to no meat. Houtiger...My father-in-law is originally from Cankton. If your mom is from Cankton, I'm sure she knows him.
I am hearing that Billeauds in Broussard is at the top. Have not been there yet but will go when I get back from Alaska. Also will try to go to Opelouses and compare. :thumb:
Sunset Specialty, Billeaud's & Menard's have all been checked out ... very good but cannot beat the best ... and the meaty cracklins take the prize in the event of a tie ... anyway ... you get it all in Opelousas ... be sure to ask for Billy's style boudin and the spicy cracklins (better than the salted). There is nothing better for breakfast than a bag of hot fresh cracklins that melt in yo' mouth. My retirement and home base after 2010 will be close to this true jewel. The secret of the cracklins is in selection of the meat and saturation time(waterlogging) of the prime cuts. Most rubes just slice and dice and fry lard ... rookies and azz clowns all of them There is an old cracklin recipe with brown sugar (before frying and after waterlogging) I did this past home trip ... a cousin made a home-made batch. These cracklins were so damn good they made my tongue beat the roof of my mouth to deth waitin' fo' a nuther. But, the cuts of pork he used wasn't as good or meaty as Ray's ... maybe leaner hogs is the secret
Just don't get the Ray's Boudin ... get the spicy or "Billy's" ... and try both the "salted" & "spicy" cracklins ... they'll be hot and fresh ... these people move product ... and you can pick up serious weight (5 lb. boxes) in the freezer ... not just a few links vacuum packed like at other places and you can bring a large tupperware bowl to keep those cracklins fresh ... I almost busted a gut driving to BR from Opelousas this past trip on those hot fresh meaty cracklins and ice cold beer
Yeah, I have a few acres (about 250) and a small country estate outside sprawling downtown Ramah just off Ramah road ... and when I cross that g-damned swamp to visit that no good cousin of mine in New Iberia who is always yukking it up about the latest, greatest and best boudin in Louisiana to challenge the throne ... I'll drive as far as needed to check 'em out every home trip ... the results the past five years have been the same ... I'm just partial to large chunks of freshly spiced pork and a minimum of rice ... we even caught one place that used foreign rice (jasmine scented) ... for shame Gotta be fresh Louisiana long grain rice loaded with fresh chunks of Louisiana cochon, spicy hot and without too much grease and too much of a liver taste ... absolute boudin perfection. Smuggled 150 pounds of Billy's Boudin from Ray's into Saudi ... had it packaged and labelled specially as beef and put on dry ice ... Company picked up the transportation cost, LOL. They opened one up and asked me if it was pork and almost wanted to confiscate it ... but an ingredient label I had put on the top box did the deal ... Just sitting down now to a hot link of Billy's ... here in good ole' cochon-free :hihi: Saudi Arabia ... damn, wonder how the po' folks (macaroni and cheese eating quasi-literates) are doing tonight ... :hihi: :hihi: :hihi: Life is good ... and gooder with the goodest boudin ... now if I can figure a way to smuggle in the cracklins :wink:
