Food is a tie that binds, a constant, an equalizer, or in the words of James Beard: “Food is our common ground, a universal experience.” Food can also function as one of the defining characteristics of regional and cultural identity. Boudin, a unique but simple culinary concoction of pork, rice, onions and various other herbs and spices squeezed in to a sausage casing and served hot, is one of those foods. Just as Mardi Gras vendors open their food booths in downtown Port Arthur, the Museum of the Gulf Coast will open a new mini-exhibit celebrating this signature regional food. The Boudin Trail will open to the public in conjunction with opening night of Mardi Gras festivities in Port Arthur on February 16, 2012.

Throughout the area defined as Acadiana or Cajun Country boudin is ubiquitous: Signs and banners signal passersby to stop and grab a link of HOT BOUDIN where it will be pulled from a steamer or slow cooker, weighed, wrapped in butcher paper, and usually handed over along with some napkins or paper towels so it can be eaten right on the spot. In Acadiana as well as the geographic region surrounding it, boudin inspires fond memories of good times with family and friends as well as heartfelt debates about whose recipe is “best.” To say that some folks are passionate about their boudin is an understatement. Perhaps obsessive is more appropriate, since in-depth discussions about the crispness of the casing, rice to meat ratio, eating method, appropriate spice, and best texture are all too common when people start talking about their favorite “link.”

Although the archival record may never reveal the precise origin of Louisiana’s boudin sausage, we do know that it traces its culinary lineage, like the Cajun people trace their ancestry, back to France. The French eat a sausage called “boudin blanc” (white boudin) which is similar to Cajun boudin almost solely through its nomenclature; for French boudin blanc is a highly perishable sausage made with pork, chicken, and/or veal mixed with milk, cognac, and spices. While this is certainly a delightful treat, its flavor bears no resemblance to the link you will sink your teeth into in Louisiana and southeast Texas.

Regional variations exist from parish to parish and neighborhood to neighborhood, but the best links always come from specialty meat shops, grocery stores, and restaurants that make it in-house. For many, boudin is the essential Cajun fast food, quickly filling the hunger void at any time of the day or night. However, the most common time to eat a link is in the morning, and many Cajuns refer to a cold soft drink and a link of boudin as a “Cajun Breakfast.” Some people, particularly transplants from Texas, insist on grilling or smoking their links. Boudin balls are made by rounding the sausage filling into balls and then breading and deep-frying it. A boudin sandwich, primarily made at home, is the filling smeared between two pieces of white bread. Boudinalaya (a twist on jambalaya) is a budding new variation. And many boudin stops tout nouveau fillings: shrimp, crawfish, seafood, chicken, and even alligator. New-fangled creations pop up all the time.

The Boudin Trail will remain on view in the Museum’s first floor foyer through March 29, 2012. The Museum of the Gulf Coast is owned and operated by the Port Arthur Historical Society in partnership with Lamar State College - Port Arthur and the City of Port Arthur. The Museum is located at 700 Procter Street in downtown Port Arthur, Texas. It is open daily from 9:00 a.m. to 5:00 p.m. Monday through Saturday and 1:00 to 5:00 p.m. on Sunday. For more information or to schedule a tour please call 409.982.7000 or visit www.museumofthegulfcoast.org.

Mardi Gras celebrations will take place in downtown Port Arthur February 16-19. To learn more about the history of Mardi Gras celebrations in Port Arthur and to get information about the upcoming festival please visit: http://mardigras.portarthur.com/mgset.htm.