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