Saturday, May 30, 2009
Mowata Boudin
I find I do not care for this version. It is very mushy and watery. Also while it has nice shredded pork in it there are also chunks of gristle. One thing I do like about it is that the heat comes from black pepper. I even tried grilling it. The skin got crispy but the rice portion was still mushy. We will see how their pork sausage fares.
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3 comments:
Wow, I'm surprised to hear you say that. The Mowata Store is probably my favorite boudin, along with Poche's in Breaux Bridge.
You must like a wet boudin. I do not care for that style. As I recall that is Poche's style also. You will have to come futher west say to Iowa and Rabideaux to get the style I like. Different people have different taste.
I first had this boudin in 1974. There was an old lady in an old run down grocery store there.
OMG!! It was the best boudin I have ever had. Arthur, If you would have had it back then, you would have retired to Mowata. That's how good it really was. Since then, I have returned over time, and it lost its charm. The old lady died, and the store was torn down and replaced.
The boudin was never the same.
The last time I went it was no where near as good.
Tip. I was told that you can find some really great boudin north of Henderson. Take the exit and go north. You will find a store that is supposed to be the hot place to go for boudin these days. That is all I know. Never been. Ask if you need to, but go and let us all know if its true.
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