Boudin is the Cajun sausage made by stuffing seasoned pork, rice, and spices into a casing.
Louisiana boudin developed from European sausage-making traditions combined with local ingredients and regional cooking practices. The mixture commonly includes pork, cooked rice, onions, and seasonings; some versions also contain pork liver, which gives the sausage a deeper flavor and darker color.
Fresh boudin is often sold in links or as loose filling. It may be steamed, simmered, baked, or grilled, and it is frequently eaten as a snack or served with crackers and hot sauce. Boudin balls are a popular fried variation made from the sausage mixture.
Boudin should not be confused with andouille. Louisiana andouille is a smoked sausage with a coarser meat texture, while boudin is defined by its rice-based filling. Louisiana also has seafood boudin, including versions made with crawfish or shrimp.