Some like it barbecued (or grilled as you non-Northerns would call it), some like it fried in the skillet. I like it best when someone else makes it. What am I talking about? The Cajun "sausage" known as boudain (boo-dan').
I was first introduced to this delictable treat when I visited my Aunt Lyn in September. And while I'm not a sausage person, this Cajun specialty really delights my palate. Picture rice, pork, and pork liver (okay, maybe don't picture that part) all seasoned somewhat spicily and wrapped like a sausage link. Ooh-wee! Now that's some good vittles!
We had some for dinner the other night. Rachel chowed on hers and some of mine. Joseph and I then realized that we would be sending our children away to school and this would be one of the things they missed. "Oh, I can't wait to go home for Christmas, so I can get me some-a that there boudain." After shedding a silent tear or two, that, yes, we are indeed raising "Texans," we continued devouring our new favorite meal. I guess there are worse things in life. Like being from Arkansas.
