Lots of fresh cutting is going on behind the counter and it looks
like they're making some tasty meats.
An unfortunately shaped and colored link of smoked boudin from
Peto's in Moss Bluff, Louisiana. It also spent too long in
the smoker and came out with a bitter and too smoky flavor.
The interior is an amalgam of rice, smoke, meat, paprika and other
combo gas station, meat market, and deli/restaurant (each in
separate, but connected, parts of the same Conoco building.
Mixing of fuel and food is too frequent these days.
104 Bruce Cir, Moss Bluff, LA.
Price: $3.99 lb for
regular boudin and $6.99 lb for smoked boudin.
Presentation: Grabbed with
waxed paper then wrapped in butcher paper and placed in a plastic
bag to take away or sit down at a table in the next room.
thin and breakable casing.
Meat/Rice Ratio: More
rice than meat (though there is plenty of meat).
Texture: Mildly moist
with ground and pulverized rice shards.
Spice: Medium is mild and
the Hot is HOT!!!!
Overall Flavor: Paprika
is a frequently overused seasoning in Lake Charles area boudin.
Here too they liberally include this vibrant red seasoning in
the recipe. It adds a strong flavor of something that is only
supposed to be in the background and it pulls away from the pork
flavors. The smoked boudin was both expensive (at $4.99 lb)
and a big miss with an over-smoked bitterness.
Comments: Peto's is trying
and they're worth a try to sample a link of boudin that speaks to
the tastes of folks from this region of Louisiana. The place
was busy, so it is clear that people are liking these links.
This is the link of "medium" boudin. Looks like it has been
manhandled a bit.
This is the link of "hot" boudin glistening on the butcher paper.
With lots of pickled jalapenos and cheese (not totally melted
American cheese that is), there may be too much going on inside
this boudin ball. The coating includes both crunchy and chewy
components. We'd give the whole thing a C+