Legnon’s Boucherie

Review by: Maggie Rosenberg & Trevor Hagstrom

If you’ve been to other boudin joints, the first thing you notice about Leganon’s is that it is immaculately clean inside — not a common feature among Cajun butcher shops. The boudin even tastes clean, not too pig-funky or spicy. Because it’s tucked down in New Iberia far from the billboards of I-10, it serves mostly local clients.

A frequent winner of the Best Boudin of Acadia award, Legnon’s makes the boudin and crackin’ served at the Tabasco Factory’s 1887 Restaurant. Of course, there is a dose of Tabasco in the recipe, providing just enough heat to leave a lingering tickle, but not much more than that. 

Pork boudin is the traditional variation, but Legnon’s crawfish boudin is notable, too. It is a strange product, really more like cased dirty rice and crawfish. It tastes great spread over a saltine, just like the pork. Although both sorts of link are sold at many roadside places, butcher shops typically have a better understanding of pork than seafood. It’s rare to do both well, as Legnon’s does.

The cracklin’s here are as any in Acadia. Being a butcher shop, the only ready-to-eat foods sold are hot boudin links and bags of cracklin’. These alone make it an essential detour.

What To Eat


Crawfish Boudin

Pork Cracklin’


Legnon’s Boucherie Recipes


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