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1
Posted on 8/1/19 at 2:38 pm to GeauxGutsy
Market Basket Nelson Rd Lake Charles
Regular hot
Pepper Jack hot
Smoked pepper jack hot
Regular hot
Pepper Jack hot
Smoked pepper jack hot
Posted on 8/1/19 at 4:48 pm to Cailloue Pitre
quote:
This won't be a popular opinion here given the love for Billy's, but, have not been satisfied over the last year or so. It seems they're going to a cheaper choice in their use of meat to make their boudin - or, they are not properly trimming fat off of their meat they use. Believe me, I'm not alone when I say that it has become a greasy product as of late - to the point of it being almost a mush of rice and meat. I, along with others, have purchased from different Billy's locations and noticed the same. Take a look at the bottom of the package they place it in - grease seems to pool up at the bottom. Enjoyed it in the past, but have moved on until they get their quality control in order and alleviate the need for a handful of Tums after eating a link of their product. They have opened other locations, so I guess I may be in the minority with this opinion - but, other loyal customers are starting to take notice. Hoping they're not starting to sacrifice quality for profit.
I have been saying the same thing. Billy’s used to never ever ever have gristle. Now, it absolutely does. They have absolutely changed their cuts about 1.5 years ago. The flavor is still amazing but my stomach turns when I hit gristle in boudin.
For the same reason, I have a new favorite. Mr t’s smoked from Elton. It is fire. My number two is Johnson’s boucaniere from Lafayette. They put that stuff on burgers and sandwiches. The whole menu is amazing but it is based off of their boudin.
Posted on 8/1/19 at 5:17 pm to JodyPlauche
That is bad boudin period
Posted on 8/1/19 at 7:38 pm to tetu
quote:
It’s not around anymore, but does anyone remember Johnson’s Grocery in Eunice? Many years ago (like 30), they had boudin as good as it gets.
it’s operating in downtown Laffy as Johnsons Boucaniere and it’s a shame it hasn’t been mentioned yet. Top 3 boudin for me. Perfect size link for eating while driving.
coming here to post this. Johnson’s is my favorite without a doubt Nunus would be next
For balls, Billy’s is the GOAT
Posted on 8/1/19 at 7:48 pm to The Levee
quote:
Market Basket Nelson Rd Lake Charles
Has anyone tried the mail order boudin from Market Basket? Is it the good boudin like you would get from the Nelson Road location, or some prepackaged stuff from Beaumont?
Posted on 8/1/19 at 7:54 pm to Big Bill
quote:I think there is better boudin in Monroe. My wife is from Jeff Davis parish and people bring that stuff to all kinds of functions.
Boudin King in Jennings.
My favs are
Nunus
Best Stop smoked
Dons regular
T Boys regular
Guillorys smoked pepper jack
Posted on 8/1/19 at 11:45 pm to GeauxGutsy
I’m sorry. Anyone listing Ronnie’s at the top hasn’t travelled west of the Atch basin and eatin boudin. Your average gas station boudin out that way is generally better. Not an insult. Just fact.
Posted on 8/2/19 at 1:36 am to bosoxjo13
I had boudin stuffed bell peppers from Kartchner’s this week. Delicious. I love their boudin and smoked boudin.
Posted on 8/2/19 at 5:59 am to bosoxjo13
quote:
Anyone listing Ronnie’s at the top hasn’t travelled west of the Atch basin.
Except Ronnie's is originally out of Opelousas.. and his smoked is among the best boudin products in the state.
Posted on 8/2/19 at 6:15 am to bdevill
I went to Rabideaux’s in Iowa recently and found their boudin, smoked boudin, balls and pepperjack balls all to real solid. Smoked sausage was good too
Posted on 8/2/19 at 6:20 am to LSUballs
You can get their sausage out of the Cormier’s freezer in Mecca. 
Posted on 8/2/19 at 6:36 am to OTIS2
Nice. I didn’t realize that. A pound of that stuff will take a pot of purple hulls to the next level.
Posted on 8/2/19 at 6:40 am to LSUballs
Yep. The heavy smoke is magic.
Posted on 8/2/19 at 9:32 am to OTIS2
Just curious if you guys opinion on Jerry Lee’s. Growing up near there it’s one of my favorites. I used to work all over Acadiana and tried most of them and Jerry Lee’s holds up to me.
Also I am ready to try making my own to sell in my place any good Rex’s where to start the learning process?
Also I am ready to try making my own to sell in my place any good Rex’s where to start the learning process?
Posted on 8/2/19 at 9:46 am to BigJake
I'll get bashed for this, but.. I'm not a fan of Jerry Lee's. The texture is too firm.. The meat isn't ground fine enough and he uses too much liver for my taste.
This post was edited on 8/2/19 at 9:53 am
Posted on 8/2/19 at 9:55 am to BigJake
quote:
Jerry Lee’s
No help here. Never had it to my recollection.
Posted on 8/3/19 at 4:49 pm to GeauxGutsy
Charlie’s in Mamou is excellent. More meat than rice .
Posted on 8/3/19 at 5:05 pm to Darla Hood
Mine as well, when I make the trek to Parrish I always stop at Billeauds's when leave. Johnson's Boucaniere is good too, but more often than not I end up getting other things from there and boudin is an extra.
This post was edited on 8/3/19 at 5:10 pm
Posted on 8/3/19 at 5:16 pm to unclejhim
quote:
For regular Boudin I like Kartchner's, Boudin Balls is Billy's hands down. Bergerons has by far the best smoked Boudin I've ever had although Kratchner's does make a good one. I'm just starting to make my own.
I second this but will add Jerry Lee's to the list. I have always gotten my Hogs Head from them (it's the best I have had) and got the boudin last time I was there. It actually reminded me of Kartchners.
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