Of the 64 parishes that make up the state of Louisiana, 22 named parishes are in this region. Boudin blanc is the traditional boudin of the area, and it’s also the one most widely consumed. Also popular are alligator boudin, crawfish boudin, and seafood boudin consisting of crab, shrimp, and rice. Be a genuine swamp person, and geaux get you some real Cajun Boudin, the sausage of Acadiana, at www.cajungrocer.com.Serves 24 (4-ounce) links boudin4 (1-ounce) slices pepper jack cheese2 (6-inch) French rolls, split1} To steam-cook the boudin, place the links in a steamer basket set over a pot of boiling water. Steam for 3 to 5 minutes on high heat, then turn heat down to low and cook an additional 10 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer. Turn off the heat and let the sausage stand for 2 minutes.2} Place the cheese on the bread and place under the oven broiler until it is melted. Unwrap the boudin, split and remove the casing, and place the link on the bread.
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