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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 annemarie@southernfoodways.org.

< Back to Oral History project: Southern Boudin Trail


Ted Legnon

Legnon’s Boucherie

Ted Legnon was a teenager when he began making boudin. The whole-family, home boucheries of his childhood 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 also come 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.

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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