Pork Boudin

Comeaux’s ships its famous Pork Boudin nationwide on Goldbelly! Fresh USDA pork meat mixed with “The Cajun Three” (onions, celery, and bell peppers is seasoned and cooked tender. Comeaux’s separates the cooked meat from the broth. The cooked pork is course ground and mixed with the cooked rice and broth, making sure the mixture is perfect every time (not too dry nor mushy). It is then stuffed in a sausage casing, and vacuum packed ready for you to heat and serve. Most Cajuns eat boudin for breakfast, lunch, or supper.

In 1969, Frank and Eula Comeaux founded their family business near the University of Louisiana-Lafayette in Lafayette, Louisiana. Frank developed his unique pork boudin recipe (a mixture of pork, rice and spices stuffed into a sausage casing). The recipe became known as “the best boudin in town.” Their business grew rapidly, and today it’s a USDA approved processing facility with the Comeaux name becoming known throughout Cajun Country and beyond. Comeaux’s Authentic Louisiana Cajun Products have been used by Emeril Lagasse and featured in Southern Living.