The Benoit family is widely known in South Louisiana for their Boudin (a type of sausage) and fresh cracklins. The secret to their popularity? They simply won't skimp on the product ;everything is fresh and all is handmade.
When we visited their operation they were friendly and generously spent time showing us how cracklins are made (in a very hot kettle), and the steps to make their famous Boudin. Cracklins have to be fresh. These are batches of pork skin cooked in a huge kettle until they made a crackling sound. Off the fire and drained, they are sprinkled with salt and cooled just a bit before you eat them. After tasting these, we were spoiled for any other cracklins we encountered on our trip.
Uncle was in charge of cooking down the Boudin meat, adding measured seasonings and rice, grinding it up and filling the casings from the family's secret recipe. "Boudin," Jeff Benoit the owner said, " is as personal and varied as each family recipe and they change according to area of Louisiana you are from." People seem to like the Boudin from B & O very, very much!
You can grab a huge, tasty Louisiana style plate lunch and a drink here to go if you want. And the jerky is great too. The shop is part of the great Southwest Louisiana Boudin Trail. Stop in and please say hello for us!