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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to

< Back to Oral History project: Southern Boudin Trail


Coz Fontenot, home boudin maker

Boudin may be best known as convenience store food, but for every commercial producer of the sausage there is a Cajun like Coz Fontenot, who makes boudin at home—or at the communal boucheries (hog killings) still occasionally staged throughout the area. Coz ate boudin every Saturday with his family growing up, and he learned to make the sausage from three different men, his bosses at small stop-and-shops, when he was a teenager. Eventually he developed his own style and an (unwritten) recipe, which incorporates several twice-ground seasoning vegetables, long-grain rice, and always pork liver. He lived in Atlanta for ten years as a young adult, performing as a musician and running a catering company focused on Louisiana specialties such as sausages, jambalaya, and bread pudding. For Coz and many other Cajuns, food and music go hand in hand. For example, you might catch him singing during a regular Saturday jam session at Savoy’s Music Center just outside of Eunice. That’s where he bought his first harmonica; that’s also where breakfast boudin packaged in white boxes outnumbers doughnuts.

Date of interview:

Sara Roahen

Sara Roahen

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The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


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