Boudin vs. Andouille: Which Cajun Sausage is Better?

Do you ever visit your favorite Cajun food restaurant – Razzoo’s Cajun Café of course – take one look at the menu, and go “what the heck is that?!”

We’re got some “funny” names on the menu, and that’s simply because Cajuns have a language all their own and many Cajun ingredients just sound funny. Sound funny…but taste awesome!

For example, you might notice that we’ve got two types of Cajun sausage listed in various dishes across the menu: Boudin and Andouille. Not sure what either one is? Want to know which is better? Read on as Razzoo’s Cajun Café explains:

Boudin

Boudin is one of those staples of Cajun cooking. Just take a drive through the Cajun country of Louisiana and you’ll see many a gas station offering hot boudin! Boudin dates back to the 1800s when French and Spanish settlers were moving into Louisiana. Times were hard, people were hungry, and they did everything they could to stretch the meat they had. So, when they made sausage, they started adding rice as a filler to make it go further. Boudin is made a variety of ways, but each is made of a combination of meat, rice, and spices.

Andouille

Andouille sausage is the “high brow” counterpart to boudin. Andouille became popular as French settlers came over and began settling the cities of Louisiana. These city folk began making Andouille with pork, spices, garlic, onion, and wine and using it in their Creole cooking. Each batch is smoked twice to really draw out the flavors and spices in each bite.

cajun sausage razzoos.png

Can we pick a favorite? No way! Both are delicious! Try them both by ordering our Boudin Balls for a starter, then order our delicious Cajun Combo Skillet for an entrée, complete with grilled Andouille sausage, shrimp creole, crawfish etoufee, and red beans ‘n’ rice.

We’ll save a seat for you at Razzoo’s Cajun Café for the best Cajun food in Texas!