What Cajun outdoor food event traditionally has women make boudin after a hog is butchered?

The Cajun outdoor food event traditionally involving women making boudin after a hog is butchered is a family boucherie.

A family boucherie is a rural Acadiana community gathering centered on slaughtering and processing a hog. Relatives and neighbors socialize, play games, dance, drink, and share a large meal. Men traditionally slaughter the hog, divide the carcass, and cook major pork dishes, while women prepare boudin.

Boudin is a soft sausage commonly made with pork, rice, green onions, seasonings, and sometimes liver. Because the freshly butchered meat was intended for immediate use, the event combined food preservation, cooking, and community cooperation. Refrigeration and modern meat production have made boucheries less frequent.

The answer is not cochon de lait, which centers on roasting a suckling pig that was usually purchased rather than butchered by the hosts. It is also distinct from a crawfish boil, a seafood-centered celebration.