Ted Legnon was a teenager when he began making boudin. The home boucheries of his childhood, whole-family events, must have made an impact because today his is recognized as some of the finest boudin in the New Iberia area. For evidence, note the roughly 1,500 pounds of boudin that he and his staff at Legnon’s Boucherie produce daily. The ingredients: Boston butt, pork trimmings, pork liver, long grain rice (in a 1:1 meat-to-rice ratio), seasoning vegetables, dried seasonings, and what Ted describes as his competitive spirit. The shop is busiest in the morning, and Ted says that most customers eat his boudin for breakfast, but they come also for the many other sausages made in-house—fresh pork sausage, fresh chicken sausage, smoked sausage, andouille, and crawfish boudin—as well as a well-stocked meat case and ready-made beef and chicken patties. On a busy weekend, they sell through 2,000 patties per day. Ted doesn’t worry about job security. “Our boudin sales have been increasing steadily, you know,” he says.