I'm not from LA but I have been a student of Cajun & Creole cooking for many years now & do quite a bit of it myself. I love boudin, but since the only brand I can find locally doesn't suit me & it's expensive to import from LA I've begun making my own now & again. I've eaten at a Hebert's Specialty Meats in Tulsa OK. that knocked my socks off & their boudin was excellent. THX for the great post!