Best Boudin

The greatest Boudin ever made can be found in the heart of Acadiana, in a cross section of towns vying for pork supremacy defined by extravagant self-appointed monikers that belie a deep cultural pride. Jennings, LA, calls itself the “Boudin Capital of the Universe,” whereas Broussard has taken upon itself the title of “Intergalactic Boudin Capital of Positive Infinity.” While incredible boudin can certainly be found in either town, the best boudin in Louisiana, as voted upon by Acadiana Profile readers, can be found in Scott, Louisiana, affectionately known as “The Boudin Capital of the World,” at Kartchner’s Specialty Meats.

Located just off I-10, Kartchner’s Specialty Meats is an Acadiana institution that has been steadily growing in stature and flavor since opening its first location in Krotz Springs in 2008. A multi-location enterprise, with the Scott location half owned by Doug Miller and half by Willie and Ginger Kartchner, Kartchner’s Specialty Meats boasts over 250 types of soups, gumbos, étouffées and tenderloins, yet is most known for its boudin. Utilizing a family recipe passed down to Logan Kartchner, son of Willie and Ginger and manager of the Scott, Lafayette and Crowley locations alongside Miller, their award-winning boudin is a classic one, almost infuriating in its simplicity, utilizing a proprietary combination of spices, meats and rice that form the perfect flavor. But as Doug likes to say, it’s not just the taste that sets Kartchner’s boudin apart, but the love and care that goes into its creation.

“We use the original Kartchner’s recipe, yet what separates our boudin from our Acadiana neighbors’ is that ours are always home- and handmade,” says Doug. “Visitors from other states might think they know boudin, but locals in Scott and the surrounding areas certainly know the difference when they taste it.”

From humble origins as a railroad depot in 1907, Scott, Louisiana became a hotbed for proto-foodie culture in the 1960s, known the world over for its specialized Cajun cuisine. Soon, Scott fostered delicious competition between rival Cajun food vendors and restaurants, with visitors and locals alike reaping the delectable rewards, and boudin becoming the most prized dish of all. Traditional Cajun boudin rarely fluctuates much in style or consistency, with the usual pork and rice mixed with a batch of proprietary spices, all stuffed into an intestinal casing. The eccentricities of differing recipes are often subtle, but for Kartchner’s, the difference comes down to ingredients and an effort to create a complete, transformative culinary experience with every bite.

“We make sure that the rice is whole grain, our meat is top tier and the overall quality is consistently the highest it can be,” says Logan. “It’s important for us to always remember that our customers don’t just eat with taste but with texture and smell as well.”

Acadiana Profile Magazine readers understand what sets Kartchner’s apart and put their voting where their mouths were. For both Doug and Logan, this distinction is just one more validation that they’ve got something special cooking up in Scott, proudly upholding a legacy of happy customers and a cultural heritage of bulging bellies to boot.

In partnership with