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XTRA: Red Boudin
Red boudin, also known as boudin rouge or blood boudin, is a fading tradition in Acadiana. Only specially-licensed slaughterhouses are allowed to produce this generations-old delicacy. Babineaux’s in Breax Bridge, Louisiana, is one of the last commercial makers of red boudin in the area. Here, we offer a short photo essay to illustrate their process.
FAIR WARNING: You are about to get a behind-the-scenes peek into the workings of a slaughterhouse. If the sight of blood isn’t on your list of things to see today, maybe you’d like to listen to Rodney Babineaux talk about his family’s tradition of making red boudin.
All photos are by Sara Roahen.