MUNCHIES Presents: A Short Film on Cajun Boudin 

What do the locals think of Cajun and Creole food?

what is the name of the restaurant? would love to visit when i go to japan one day :)

that's amazing!

I was stationed in Oki and in from Louisiana and I never heard of that place. I’m sad now.

Alfred shipp wow. Lived in oki for yrs. Never knew this.... left in 96.

Same here g. I’m also Mexican from south Texas and I agree.

How right you are my friend!

That roux takes forever to make but it’s worth it

@scoot manke lack of reading skills I see

NOW way he’s ur cousin ‼️

It sure is! I'm glad to hear your enjoying my videos, and nice to know your a native Mississippian. I've met a few others through my channel that are from here as well. Really cool :)

Boudin is amazing

You should make your own video!

I am from Louisiana, and my stepdad is a Creole man from right smack dab in the middle of Cajun Country. I am no stranger to cajun/creole cuisine and its safe to say that I have been around Boudin my entire life(20+ years) but did not start eating it until about 3 years ago. Growing up watching my family eat it, I thought it was gross for many reasons but after trying it, I have to say that man its one of the most delicious things I have ever eaten. I moved to TX and Pappadeaux Restaurant is the closest thing to down home cooking that I can get here so now every weekend I treat myself to some Boudin & Dirty Rice. Just ate some as a midnight snack and tastes better today than it did 2 days ago. Gotta love that Boudin

@@dougedoug2105 Thats awesome! Hard to beat food that good!

I was scrolling down to find this comment lol. I've been binge watching Toups after watching his Chicken and Sausage Gumbo video. He's the man!

It definitely looks like him!

Papa Toups representing

Locals were almost shamed out of it .

I feel gypped being cajun without much of an accent.

El Matador yes, the French Acadians from Nova Scotia mixed with the Spanish, Africans, English, Germans, French, Native Americans and anyone else that happened to settle there. It’s a big melting pot.

arlingtonguy54 I think for the most part, from my experiences living in Louisiana is that there are Cajuns that are strictly Acadian French descent, and then there are those with admixture, usually from Spaniards or Germans and some here or there may have Native American admixture (certain surnames are associated with this type), but rarely ever have I seen them mixed with black/West African. Sometimes with Anglo admixture. I think it’s regional in Louisiana among Cajuns too. Those in the heart of Cajun country, especially in small towns and down the bayou are most often strictly Acadian French, but those in areas that border New Orleans, Central Louisiana, the Florida parishes or the Texas state line may or may not have admixture and those often in areas of Acadiana that had other sizable populations of non-Acadians settle, like near the Spanish settlements located in Assumption and Ascension Parishes and the New Iberia area and the areas with significant German settlement such as St.Charles, St. John the Baptist and St. James Parishes. So chances are, a Cajun can be fully Acadian French, or admixed with a secondary ancestry, usually Spanish or German or Native American or even “France” French which poured into the area via New Orleans. Many ”white creoles” known as French Creoles (white Louisianians of colonial French ancestry from France) poured into Acadiana after the Civil War and married into the Cajuns. However, I think the vast majority of their make up is Acadian French.

@@IslenoGutierrez When you say ""France" French, are you referring to the french that came to Louisiana after the French Creole people were already established as a "group" or "culture?" I'm not sure what the correct word to use to describe Cajun and Creole people.

Rob TheSinner Listen, in Louisiana there was four French descended groups (whites). There were the French Creoles which are the white descendants of colonial Louisiana French settlers and early Québécois settlers, there were the Acadians whom are French Canadians, there were white St. Domingue Creoles whom were the whites of colonial Haiti that arrived in Louisiana and there were the foreign French whom were all the French immigrants from France that arrived after colonialism when Louisiana was a US state. Those are the four French ancestries of Louisiana. However, these mixed with each other over time to various extents in various locations. Those who refer to themselves as Cajuns are usually a mix of Acadian and French Creole ancestry, but some have admixtures from the other two populations. That is for their French ancestry. However, Cajuns more often than not have some other non-French admixture usually from Spaniards, Germans, Italians, Irish or English in any combination or any percentage. To make matters even more confusing, they use the term Cajun which is a corruption of the term Acadian, which seems to suggest they are Acadians. But they are not, they are a mixture of ancestries I listed above. And for the record, the Acadians (one of their ancestry populations) were known in Louisiana as Acadian Creoles before the term Cajun was even invented. Now on to Creoles. Creole in Louisiana means to be native born to the land and if the original French-Spanish colonial based culture of Louisiana. So this transcends race as there are white Creoles, mixed race Creoles and black Creoles. Creole is not a race, but a native born person native to the old culture. Among white Creoles, there are French Creoles (as explained above), Spanish Creoles (descendants of Spaniards, I am part of this category) and German Creoles (descendants of Germans) there are also Creole Italians and Creoles Irish. All of these are those that are native born to Louisiana and Native to its French-Spanish based old culture. Among mixed race creoles there are the mulattoes whom are a mixture of white and black and some have American Indian blood. These people are called Creoles of color. Also there are the métis peoples whom are Creoles of white and American Indian blood. Then lastly, there are Afro-Creoles whom are non-mulatto blacks. Very confusing, I know. Just look at it as we are all Creoles, even the Cajuns. People often make incorrect distinctions between Creoles and Cajuns because they mistakingly think Creoles are the Creoles of color, mulattoes I spoke of and that they are the only Creoles (because of modern media coverage and literature) but they are not the only ones nor were they the first ones in Louisiana. It’s lots of confusion, I know.

Hey Good Job Tito! My maiden name is Jolivette. Whatcha know about that?!

Fukin lol

Sac á merde , sa .

David Long next time take a trip to best stop...not far from lafayette

Lol

I’ve been to Lafayette it’s pretty cool

Chad Muskaa IQ-183 here. Sometimes, the best way to live your life is to be a part of it, not above it.

dg8708 Snizzle

I make a very good vegetarian chili. My secret ingredient? Moo.

tomlit58 Lame as fuck.

Chad Muskaa I especially like the baby cows. They're delicious!

+BIdouble94 hey man.. i feel your pain brotha. im in seattle and can't even do a real chicken n sausage gumbo cause the "louisiana sausage" at the meat shop is basically just a bar-s hot dog. registered coonass here btw bruh

+BIdouble94 337

Lol at the "louisiana sausage". I feel you. When i do get a chance to go though, I load up on everything i can.

@Leighton Arceneaux True. I grew up in New Orleans then moved to Lafayette for a few years when I got older. The downtown liveliness may not be there but the culture more than makes up for it. I came up in New Orleans at a time Boudin and cracklings was no where as popular as it is today. I used to get clowned for eating that "weird" food. Now those same people I talk to today on the phone, laugh at those memories. NO PLACE LIKE LOUISIANA...PERIOD!!!

@Leighton Arceneaux Very true. Also, I've tried boudin from other places, nothing compares to the Acadiana area unless the cook grew up in the Acadiana area.

Dorian, If I am not mistaken, this was made in plantation times by slaves. This stuff is great and tastes great. It is actually made out of really good stuff. In my area, it is made from pork roast , some pork liver, green onions, white rice and seasonings , all in the right proportions. It just depends on what you like. Contrary to what you have heard Cajun food is not just adding red pepper to it and calling it Cajun. It is the way it is cooked. Some of the best boudin I can recommend to you is around the Opelousas and Lafayette, Louisiana area. You aint done nothing til you done it with a Cajun. Stay hungry my friend. Charles

Dorian Graye No, no, no. Boudin originates in Europe (mainly France, but is eaten in French speaking countries of Europe besides France such as Belgium and Switzerland) it was taken to Louisiana by both the French and the French Canadians (Acadians). In Europe, boudin does not use rice, it’s an all meat sausage made from meat and cream or milk. In Louisiana, there was two types of boudin in the old days, there was Cajun boudin (created by Acadians in Louisiana, whom are also called Cajuns and are white folks) and creole boudin of the New Orleans area (Creoles are Louisianians that descend from the colonial settlers of Louisiana, namely the French and/or Spanish, they can be whites or mixed race). The differences are that creole boudin is like the traditional boudin from France and that it was all meat, but cooked down with milk or cream and cajun boudin substituted rice for the milk or cream. Creole boudin all but died out over the centuries in Louisiana and is a rare find today, but cajun boudin survived and became popular in Louisiana. That’s the differences. Slaves had nothing to do with cajun boudin, that’s strictly cajun.

005658able No, no, no. Boudin originates in Europe (mainly France, but is eaten in French speaking countries of Europe besides France such as Belgium and Switzerland) it was taken to Louisiana by both the French and the French Canadians (Acadians). In Europe, boudin does not use rice, it’s an all meat sausage made from meat and cream or milk. In Louisiana, there was two types of boudin in the old days, there was Cajun boudin (created by Acadians in Louisiana, whom are also called Cajuns and are white folks) and creole boudin of the New Orleans area (Creoles are Louisianians that descend from the colonial settlers of Louisiana, namely the French and/or Spanish, they can be whites or mixed race). The differences are that creole boudin is like the traditional boudin from France and that it was all meat, but cooked down with milk or cream and cajun boudin substituted rice for the milk or cream. Creole boudin all but died out over the centuries in Louisiana and is a rare find today, but cajun boudin survived and became popular in Louisiana. That’s the differences. Slaves had nothing to do with cajun boudin, that’s strictly cajun.

What is your preferred cooking method

La native here.

Scandi Navian be careful if you come it’s hot down here baw

The Best Stop uses too much green onion 🧅 & Gizzards/Liver & Barely any Pork. Just MY Opioin

Agreed

110%

Cajun TV Network boudin, beer and bourbon

Which way is the most popular? Smoked or boiled?

I know what you mean. Definitely high up on the to-eat list for when I visit the States.

You can order some I think.

flights360 ya probably can order it. But I wouldn't. Make a special trip to Louisiana for The Best Stop boudin.

It's sausage with rice....

CJ Richards Oh it does

Because it is! Lol Minus the blood boudin!

David Folsom while it is a sausage it is completely different from smell to texture to taste

+Michael Plummer Come visit. As we say over here, "We'll pass a good time."

Thats not a thick accent , either . It gets tick , tick in some other towns .

Thats Nice like in Abbeville cher!!

and get jaundice

🤣🤣🤣🤣🤣🤣🤣🤣

10 or 12 times in the first 2 minutes alone

You ready for that many deaths on your conscience? 😂