Legnon’s Boucherie

Butcher Shop | Cajun/Creole
legendary
Worth driving from anywhere!
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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
Legnon’s Boucherie, Boudin
Boudin
Must-Try
Boudin is extra herby with a fine texture.
Legnon’s Boucherie, Crawfish Boudin
Crawfish Boudin
Must-Try
Although the pork is better, crawfish boudin is one of the more memorable seafood links we’ve had.
Legnon’s Boucherie, Pork Cracklin’
Pork Cracklin’
Must-Try
Tooth-challenging and delicately seasoned, superior cracklin’s
Information
Price
$
Seasons
Open Year Round
Meals Served
Lunch
Credit Cards Accepted
Yes
Alcohol Served
No
Outdoor Seating
No
Website

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