Have you always cooked the rice separately and added to the meat/liquid mixture? I have a coworker from the Ville Platte/Grand Prairie area whose father did it that way, and I have never seen that anywhere else. Looks delicious! Curious to the regional differences.

All I’ve experienced in the River Parishes, Gonzales, Baton Rouge and even Lafayette areas is always adding the uncooked rice to the meat/liquid mix and cooking all together.

Dr_Pain On the boudin/cracklin run, was there a clear winner? Love bringing the kids along!

Dr_Pain Someone mention Boudin… Looking forward to that recipe! I’ve made it several times, but not pleased with the results. Jambalaya version sounds great. Been thinking about a red beans & rice boudin with ground up smoked sausage, etc. Anyone ever seen / tried something like that?

HerbcoFood Hopefully not. I’ve had it directly from the Scott location and multiple packs purchased from the grocery stores and have been impressed.

HerbcoFood The Best Stop is one of my favorites. It’s about 50 miles away in Scott, La but they recently partnered with a local grocery chain in the Baton Rouge/New Orleans area named Rouses and the store carries a lot of Best Stop products.

Great job! That does look great and as my user name shows, am a BIG fan of Boudin. Eat it at least once a week.