Boudin is the Cajun rice-and-pork sausage traditionally made by filling a casing with a seasoned mixture that often includes pork, rice, onions, and peppers. In Louisiana, the casing is commonly a cleaned pig intestine.
Louisiana boudin has several forms. Boudin blanc is the familiar pale sausage, while boudin rouge traditionally includes blood and is now less widely available. Boudin balls are a casing-free version shaped into balls, breaded, and fried or baked.
Boudin is frequently confused with andouille because both are associated with Louisiana sausage-making. Andouille is a smoked sausage with a firmer, coarser texture, whereas boudin’s cooked rice filling gives it a softer consistency. Recipes differ across Acadiana, and modern versions may include seafood such as crawfish or shrimp instead of, or alongside, pork.