Out on the Cajun prairie, hidden among the rice paddies and crawfish farms of southwest Louisiana, is a culinary miracle called T-Boy’s Slaughter House.

Don’t let the name throw you. Yeah, there are holding pens out back and a small abattoir and butcher shop inside. But T-Boy’s is mostly known in these parts for its boudin, a spicy assemblage of cooked pork, rice, liver and vegetables stuffed into a sausage casing and served hot, preferably with cracklins (fried pig skin) and a bottle of Dr. Pepper’s finest.

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by John O'Connor
Air Tran Magazine


Also try Tiny's House of Meat and Lagneaux's Meat Market