Cajun cookin’ is a style all its own, and if you aren’t a bubba from the swamplands of Louisiana, you have a thing or two to learn about what makes Cajun food different that Creole, or other southern comfort food in general.
So pull up a seat, and let us fill you in the different types of Cajun sausage and what makes them unique:
Let’s just start with one of the region’s most famous, shall we. When driving through the Acadiana region of Louisiana, it’s very common to see signs on the side of the road, at gas stations, grocery stores, etc. that say “Hot Boudin!” Boudin is simply pork and rice sausage. In the 1800s, Spanish and French colonists who were settling the area were poor and food was meager. They stretched every last bite of food, and so the rice was originally added to the pork as filler. Today, it’s what makes boudin the Cajun sausage it is today. Try it in Razzoo’s Boudin Balls, one of the most popular appetizers on our menu!
Prominently served in dishes like gumbo or jambalaya, Cajun Andouille sausage is a spicier version of a similar sausage made in France. The sausage uses coarsely ground pork and combines it with spices, onion, garlic, and wine to create a taste that is spicy and delicious. What sets Andouille sausage apart is that it’s twice smoked for extra flavor. Give it a try in our Razzoo’s gumbo or atop our Creamy Cajun Fondue dip. Yum!
Join the fine folks at Razzoo’s Cajun Café this week and order up some Cajun sausage. We source only the finest meats and seafood from the great state of Louisiana, guaranteeing an authentic Cajun meal every time. See you for lunch, dinner, happy hour, or late night at Razzoo’s.