


Believe me, the mild and spicy links look EXACTLY alike and, other
than a little extra heat, they taste exactly alike too.

The late, great, Ellis Cormiere, AKA the "Boudin King." Better
to be called the "Boudin King" than "Boudin Boy."

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Ambiance: A
nice casual restaurant in a residential part of Jennings, about 2
miles from the Interstate. It seems to be as much an homage to
the founder's hunting and fishing prowess as it is a serviceable
Cajun eatery. There are stuffed fish, fowl, and even an
alligator and an otter. Nice people behind the counter and
lots of local Jennings folk stopping in for a bite to eat. Location:
906 West Division, Jennings, LA 70546
The Boudin
Price: $3.39 lb.
Presentation: There are two
steamers each holding large quantities of spicy or mild boudin.
Upon ordering, the extra long links will be yanked from the steamer
and weighed. Casing: Not
easily breached.
Meat/Rice Ratio: LOTS more
rice than meat. Texture: Creamy.
Mashed rice, and rice bits, and even al dente rice. It is all
in there. There's meat too . . . . somewhere. Flecks of
parsley appear as does the odd piece of green onion.
Spice: Mild is MILD. . . .
Spicy is, medium. Overall Flavor: I'm
going to call this a beginner's link. It is a mild and simple
approach to the link. Some might call it bland. My 4
year old calls it "mmmmm mmmmmmm good." Nothing wrong with
that.
Comments: Here's what most
people who know the Boudin King tell me. They say, "things
have gone downhill in the past number of years . . . . seems they've
fiddled with the recipe to try and make more money." While I
can't speak to that, I do know that the boudin I ate at the Boudin
King falls a little short. On the other hand, in the 30 minutes
I sat in the restaurant, I must have seen over a hundred pounds of
boudin wrapped and sent packing with customers (some even buying it
frozen for the road to Arkansas!). So, they're doing something
right!

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