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Started By
Message
re: Bourgeois' in Thibodaux
Posted on 2/14/19 at 8:23 pm to tigersfirst
Posted on 2/14/19 at 8:23 pm to tigersfirst
Best ever
0
Posted on 2/15/19 at 8:31 am to tigersfirst
Turkey cheese is excellent as well as the jerky and fresh garlic sausage. Oddly I don’t care for their boudin in the casing but like it in the burritos.
Posted on 2/15/19 at 3:31 pm to bayoudude
Will probably have boudin burritos for breakfast tomorrow! Looking forward to it! Awesome stuff!
Posted on 2/16/19 at 8:56 am to tigersfirst
I guess I need to try some other stuff from them. Dropped by to pick up some cracklin on recommendation but was sad to see it was bagged and not fryer fresh/even heat lamped. Just not my jam.
Posted on 2/17/19 at 1:57 pm to tigersfirst
I've been eating Bourgeois products for 25 years. They make 3 must-try items:
1) Andouille. The best I've had anywhere. Great in chicken/duck/turkey gumbos, any bean main course that ends up over rice, and added to green beans as a side dish. I would love to hang this stuff around my house so it smelled like their shop.
2) Jerky. No need to comment further.
3) Crawfish Boudin. Takes abt 2 week after available for them to dial in recipe. Like etouffe in a casing; they only use fresh (not frozen) crawfish tails, which makes a huge difference. With Cajun Chef green hot sauce, it's amazing.
1) Andouille. The best I've had anywhere. Great in chicken/duck/turkey gumbos, any bean main course that ends up over rice, and added to green beans as a side dish. I would love to hang this stuff around my house so it smelled like their shop.
2) Jerky. No need to comment further.
3) Crawfish Boudin. Takes abt 2 week after available for them to dial in recipe. Like etouffe in a casing; they only use fresh (not frozen) crawfish tails, which makes a huge difference. With Cajun Chef green hot sauce, it's amazing.
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