Leo's Cajun Corner

09/02/2026

07/29/2026

Now hiring front counter help.
11AM till 7:30PM
Apply at 3201 Broadway

07/27/2026

Now hiring for dishwasher
6AM till 2PM
Apply 3201 Broadway

07/21/2026

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In Cajun country, there is a food you eat standing up in the parking lot of a meat market, still warm in the bag, squeezed straight from the casing. That is boudin, and it is a way of life. 🌟

Boudin is a Cajun sausage, but not like most. It is made of cooked pork, cooked rice, onions, and seasonings, all ground together and stuffed into a casing while still soft. You do not slice it and fry it up like a link. You bite the end, or squeeze, and eat the warm, spicy, savory filling right out of the skin. Every meat market and gas station in Acadiana has its own recipe, and locals have fierce loyalties to their favorite.

Its constant companion is cracklins, called gratons in French. These are pieces of pork skin and fat fried in a big black pot until they puff up crisp and crackly, seasoned with salt and cayenne. A bag of hot cracklins and a link of boudin, maybe with a cold drink, is the perfect Cajun road snack, and both come from the deep tradition of using every part of the hog, born from the old boucherie days.

Boudin culture is thriving. 🎛️ There are boudin trails, boudin festivals, and endless friendly arguments over who makes the best. Some markets sell boudin balls, the filling rolled and fried, and smoked boudin, and boudin king cake at Carnival.

Warm boudin from the bag and a sack of hot cracklins. If you know, you know, and if you do not, you are missing something wonderful.

07/18/2026

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You cannot talk about Cajun cooking without talking about smoke. 🔥 In the old days nearly every family had a smokehouse out back, and come the cool months it filled with ropes of andouille and dark slabs of tasso hung to cure over a slow pecan wood fire.

Andouille and tasso were not just ingredients, they were how a family made meat last through the year and how a pot of gumbo or beans got its soul. The smoking took patience, a low fire tended for hours, sometimes days, the smoke doing its quiet work while the cook kept watch. Every family swore their wood, their seasoning, their timing was the secret. 🍲

Most folks buy their sausage at the store now, but there are still holdouts who fire up the old smokehouse because they know the difference. That deep smoky flavor is the taste of Louisiana patience, and it cannot be rushed. 🌙

Did your family smoke their own meat, and what was the one dish it always ended up in?