T-Jim’s Grocery & Market in Cottonport, La., is one of the few places in Cajun...
A plaque outside T-Jim’s Grocery & Market in Cottonport, La., one of the few places in Cajun country that makes and serves boudin rouge, a blood sausage made with pork, rice, seasonings, and fresh pig blood.When visiting the backwoods of Louisiana’s Cajun country, either hiking through a state park or just visiting a friend or family’s old homestead, you may find yourself in front of a grizzled oak tree with rusted hooks jutting from it.
This was true nose-to-tail cooking — every part of the hog was then butchered and used to make the pork-based delicacies we know and love from Cajun cuisine: boudin and andouille sausage, stuffed pork chops and trotters , as well as crispy-fried pig’s ears and cracklin’s. All that said, blood is still a widely used ingredient both here and abroad. Spanish morcilla sausage, British black pudding and the “blood curd” found in dishes like Vietnamese Bún bò Huế are widely available.
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