A Cajun vision of heaven: Fresh boudin, made by a fat man named Tiny, without leaving your car. That’s always been the troubling part, having to leave your car.
My next trip home — which is to say, my next Tour de Boudin — demands the gathering of evidence.
Update: My friend Mary (the author of the linked piece) elaborates: “The boudin is pretty good at House of Meat. But the showstopper’s the red-beans-and-rice balls. Comparable to boudin balls. Tiny rolls up his congealed lunch special from yesterday, rolls it into golf-ball-sized bundles, rolls it in flour and drops it into the deep fryer. Sure to become a new Cajun classic.” Mmmmmmmmmmm.