It wasn’t so long ago that if you wanted some boudin, Louisiana’s tasty and versatile pork-liver-veggie-and-rice sausage, you had to live in or visit Louisiana to get some.
In fact, through the early 2000s, if you craved boudin either your Cajun/Creole maw-maw or paw-paw had to make some for you or perhaps your best bet was to go to a gas station a few miles down the road where some entrepreneurial boudin chef had set up a boudin stand, say, back by the Coke machine. Early commercial boudin vendors were mom-and-pop operations and most didn’t have the money or inclination to open a restaurant. So, instead they rented space in a friend’s filling station/convenience store, setting up their offerings on a hot plate or in a rice cooker. (And gas stations are, in fact, where a lot of Louisiana boudin is sold even today.)
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