In Louisiana cuisine, boudin rouge is boudin with what added?

In Louisiana cuisine, boudin rouge is boudin with pork blood added.

It is related to Cajun boudin blanc, whose base usually combines pork, rice, onions, and seasonings. Adding pig’s blood creates the darker color and richer character associated with boudin rouge, a Louisiana descendant of the broader European boudin noir tradition.

Boudin rouge became less common as communal hog-butchering traditions declined during the twentieth century. Health regulations concerning the handling and transport of raw blood also made the sausage harder to produce and sell widely. It can still be found in parts of Cajun country, but ordinary Louisiana boudin is generally made without blood.

The name can cause confusion because “rouge” means red, but the defining addition is not red wine, tomato, or crawfish fat. The color comes primarily from the blood itself, while recipes and seasoning levels vary among producers.