The Homemade Boudin From Johnson's Boucaniere In Louisiana Is A Tried And True Recipe From The 1930s
By Jackie Ann|Published November 24, 2019
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Jackie Ann
Author
Louisiana native and LSU Alum (Geaux Tigers!), Jackie has lived in Louisiana for over three decades and currently lives in New Orleans. She's been writing for OnlyInYourState since 2016 and can often be found with a coffee at her side, dreaming of her next adventure.
Louisianians know their boudin, that’s for sure. If you find yourself in the heart of Cajun Country, you can’t go for more than a mile without a mom and pop shop selling some truly delicious boudin, and that’s just one of the many reasons why Louisiana is the best state in the country. When you’ve got a hankering for this iconic sausage, there’s one place that has some of the best boudin in Louisiana, and that’s Johnson’s Boucaniere.
Located in Lafayette, Johnson’s Boucaniere has been a staple for many locals for generations.
The briskets and pulled pork are smoked in-house for 12-14 hours, making it melt-in-your-mouth tender and the house-made BBQ sauce is a recipe that they’ve been tinkering with for years. It’s practically perfect in every way.
For more information, be sure to check out the restaurant’s website and give them a follow on Facebook.
Have you ever had the boudin from Johnson’s Boucaniere? Let us know in the comments below!
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