Collard Rolls with Boudin and Meyer Lemon Beurre Blanc

Time for the Greens!

Collards and boudin are a perfect choice for “cabbage rolls.” Cabbage would be too strong. And a sweet, tomato-based sauce wouldn’t do at all. Eliminating the usual baking makes this a super quick and easy meal. The Meyer lemon beurre blanc ties all the elements together. So we thought, and right we are, mon mari et moi.

They say that we in Acadiana have two ways of getting our boudin and boiled crawfish: the boudin must be around the corner, and the crawfish involves a major road trip. That was partially the case in our house … until a fateful trip to LSU one memorable and happy Sunday. We traveled a ways for both boudin and boiled crawfish (Hawks!), but the travel time has increased for the boudin.

Harris was returning the girl child to school, and the packed parking lot at their usual boudin stop in Krotz Springs sent them across the street to a place we’d passed by a hundred times: Kartchner’s Grocery and Specialty Meats. Shame on us! That first purchase of boudin and cracklins led to a ritual snacking stop to and from LSU. We bought deer sausage, duck-and-jalapeño sausage, house-made bacon and so much more—all of it superb.

And now that our girl has graduated, it’s a good 20 minutes from the house: good being the operative word. If you’re ever in the area, don’t miss this gem. Just watch your speedometer. The limit is 45 and getting caught going over will cost you a bundle for your delicious boudin.