Subtitles section Play video
-
You wanna give us a little tune?
-
And get your, get your prayer ready?
-
>> Toby Rodriguez, Lache Pas Boucherie. We decided
-
to do a true community boucherie.
-
None of y'all really wanna be in
-
the receiving end of the bullet.
-
It's the butchering of a hog.
-
When we shoot the pig, we're gonna go ahead and,
-
like, right away after it's shot,
-
it gets stunned.
-
We're gonna pull it to the edge of
-
the it's gonna, should be right here already.
-
>> Yeah.
-
>> Cuz I'm gonna put feed for it.
-
>> In a traditional boucherie,
-
we cook things such as backbone stew,
-
we make smoked sausage,
-
hog head cheese to name a few.
-
If it flops around too much, it,
-
like it hurts itself.
-
It gets bruised up and cut up.
-
So, we actually hold it down while I go ahead and
-
bleed it out.
-
It's comfort, yeah, comfort him as,
-
as much as possible.
-
>> Kill them, butcher them, and
-
made a little bit of boudin with it.
-
[MUSIC]
-
Muchies presents.
-
Cajun Boudin.
-
Get some boudin.
-
>> Do it.
-
>> Simple recipe, the pork,
-
the onions, the rice cake and cajun seasoning and
-
stuff it in a natural hull casing.
-
It's not really complicated about
-
the boudin process you know.
-
>> Boudin was something that was
-
just always there when we were growing up.
-
Like people would think of going and
-
getting a box of doughnuts,
-
we'd go get a box of boudin.
-
>> When I was driving truck for
-
the Parish and things,
-
we would stop at a store in the morning and
-
get a neck of boudin with some milk.
-
And we'd eat it for breakfast.
-
>> Perfect thing to do as a family.
-
Get boudin.
-
Anytime I'm hung over.
-
>> Boudin. >> Boudin.
-
[LAUGH].
-
You go to someone's house, and
-
instead of bringing a bottle of wine,
-
you bring a box of boudin.
-
It's just always there, you're always having it.
-
I mean, I still eat it every day.
-
>> It sounds good, it tastes good,
-
it smells good, and it's pretty much everywhere.
-
[MUSIC]
-
Johnson's Boucaniere, Lafayette, LA.
-
>> Two pounds of boudin, Danny.
-
Cut in half.
-
[SOUND] Wallace Johnson, Johnson's Boucaniere.
-
>> My name is Wallace Johnson,
-
I work at the Boucaniere.
-
>> My name is Lori Walls, I'm his daughter.
-
I'm the owner of Johnson's Boucaniere.
-
We do sausage, the smoked meats,
-
the tasso, beef jerky, and then boudin.
-
>> Back in the old days
-
when the farmers would kill a hog.
-
They would make make little bit of boudin to
-
use up everything.
-
Cuz there was no
-
refrigeration at the time.
-
It was a way of not wasting any of the meats.
-
They would cook the liver and then boil some meat
-
and, and they'd get some greens in, and some rice.
-
They would take the entrails from the hog and
-
clean them out and wash them good and
-
then stuff the, the mixture into the casing.
-
It's all fully cooked except for the casing.
-
You can simmer it, you can grill it,
-
you can steam it.
-
>> I wouldn't say
-
it's considered extremely attractive.
-
>> There was no boudin made commercially until
-
my daddy started it in 1948.
-
And my daddy decided he was going to start
-
making boudin to sell in the grocery store.
-
That's what he did, he and my sister.
-
That's lagniappe (extra).
-
>> Ooh, lord.
-
We used to be the only one, but
-
now they've got hundreds.
-
[LAUGH] Every, every gas station you go to in
-
Louisiana sells boudin.
-
[MUSIC]
-
Floyd Poche, Poche's Market and Restaurant.
-
I'm Floyd Poche the owner of Poche's Market and
-
Restaurant.
-
It's been in business since 1976, Diane had it
-
before me since 1962. We do a lot of boudin,
-
cracklin, andouille sausage, tasso and
-
a lot of specialty meats. You
-
know like stuffed pork roast, you know, and all
-
this famous Cajun foods. We make about 5 to 6,000
-
pounds a week of boudin. And we put porked liver
-
in our, our boudin and a lot of the younger people
-
don't like liver quite as much as it used to
-
be in the old days.
-
So we cut off all the liver a little bit more.
-
And replace it with a bit more meat and stuff.
-
>> Whenever I was a kid, boudin was the scraps.
-
Roddie Romero, Cajun musician. It was
-
the things that we weren't going to be
-
eating or like had to be eaten fresh.
-
And we made boudin out of it.
-
And nowadays they're breaking the whole
-
shoulder down.
-
>> Yeah. >> For for boudin.
-
The stuff that people used to
-
associate with boudin.
-
Like all the scraps and
-
the nasty parts of the pig.
-
>> Yeah. >> I think there's a
-
thing going on right now where they're no longer-
-
Tony Davoren, Lache Pas Boucherie.
-
The nasty parts.
-
They're the delicious parts, you know.
-
>> Because of Bizarre Foods, and, and Bourdain,
-
and all these guys that have gone in and
-
shown that hey it's cool.
-
It's cool to eat some strange stuff.
-
It's actually not that strange and
-
it's delicious as a delicacy.
-
>> It's not even that it's cool.
-
It's the best part.
-
>> It's the best part.
-
[MUSIC]
-
Boudin is native I feel to our area.
-
Much like the po' boy's native to New Orleans.
-
I don't know of any boudin in New Orleans.
-
Maybe you might find a link or
-
two here are there.
-
But not in the same capacity as over here.
-
[MUSIC]
-
Cochon, New Orleans, LA. Donald Link,
-
Chef/Owner, Cochon.
-
>> Believe it or
-
not, it's hard to find boudin in New Orleans.
-
I mean, we serve it at Cochon Butcher and
-
it's probably the only place I
-
can think of that you can get hot boudin.
-
Which is strange cause we're so close to it.
-
[MUSIC]
-
The ingredients in boudin has always been pork and
-
some liver.
-
My ratio is about a quarter.
-
What we do is just have enough in it to where you
-
don't really know its in there.
-
But it supplies the, the richness and
-
the depth of flavor that you want.
-
Without tasting like old liver.
-
Here's the juice from the cooking.
-
It's like risotto.
-
You know, you have to stir it to get it creamy.
-
We're not just blending it here.
-
We're actually trying to break the starch out of
-
the rice to give it that certain texture.
-
It's kinda based on, you know, all the things I
-
liked about the different boudins that I've had.
-
One of the interesting thing about boudin,
-
same ingredients and
-
everything is so different.
-
>> Definitely more meat than rice.
-
>> Mm-hm. >> I can
-
barely get the rice at all.
-
>> I know. >> I like the amount of
-
vegetables it had.
-
>> I like the green onions.
-
>> Yeah. >> It's definitely got
-
some liver to it.
-
>> It's very dry.
-
They do not grind their meat.
-
I think they shred their meat.
-
>> It's really, you know,
-
everyone has their favorite spot.
-
>> People are committed and
-
religious about their favorite boudin.
-
They, they've got their favorite boudin and
-
nothing is better than that.
-
That's their boudin,
-
you're not gonna talk them into anything else.
-
Doesn't matter what you say,
-
doesn't matter what you put on the table.
-
I aint sa, I, I, you know,
-
I haven't seen people fight over boudin yet.
-
>> [LAUGH] It's coming close.
-
>> It wasn't the abundance of
-
specialty meat shops that exist now.
-
Now, people go, want boudin and
-
they go to a specialty meat store
-
that specializes mainly in boudin and cracklin.
-
Well as a kid you went to an actual butcher shop or
-
your grocery store which had
-
a meat department in there.
-
And, like,
-
boudin was usually made in those departments.
-
[MUSIC]
-
>> Five links of boudin please.
-
I know, but we got sushi.
-
Go ahead, brother.
-
Is that sushi for lovers?
-
When's the last time you saw
-
boudin served over a sushi counter?
-
[MUSIC]
-
Scott, LA.
-
The Best Stop, Scott, LA.
-
>> What we got?
-
>> Here we go.
-
>> It's, it's the ass end of the boudin.
-
>> [LAUGH]. >> And liver's
-
coming out of it.
-
Is the best part.
-
>> I mean, that always gets me excited.
-
The ass end of anything gets you excited.
-
>> The Best Stop is probably,
-
along with Porsay's, probably one of the first
-
places that built this reputation around boudin.
-
>> I wish blue man was here.
-
He'd tell you how many thousands of
-
pounds they would, they sell everyday.
-
I don't know the number but it's, it's amazing.
-
>> Oh, it's big money.
-
Like, like there are a few
-
different families that are funding.
-
Completely funded,
-
like Jack Christmas is all paid for by Boudin.
-
Purvis Morrison, Mayor of Scott, LA.
-
>> I never thought that I would see boudin become
-
a multi-million dollar industry.
-
Last year when we found that that year prior was
-
1.5 million pounds of boudin sold in the city
-
of Scott.
-
Employees, about 80 employees that work in
-
the city of Scott because of the boudin industry.
-
So that was one of the biggest,
-
I guess, That we were able to use to influence
-
the legislature, to give us the opportunity to be
-
called the Boudin capital of the world.
-
Broussard was self proclaimed as
-
the Boudin capital of the world.
-
But there were no records of
-
anything that showed through legislation that
-
they went through the process to
-
become the Boudin capital of the world.
-
And we are the Boudin capital of the world.
-
[MUSIC]
-
Jenny's is
-
still the Boudin capital of the universe.
-
>> I mean Poches Bridges is probably the,
-
the king.
-
I don't think any of