offers a rotating menu of lunch specials, as well as a selection of Louisiana spices and foods. In the back of the building is a large commercial kitchen where some of theFirst off, I asked Ashley how to pronounce the company’s name. I’ve heard “booties,” “boots,” and “boo-days.” She pronounced it something close to “boo-teys.”’s boudin recipe after he died in 1990. They moved the Lafayette, La., operation to Lumberton.
“I grew up eating boudin,” Ashley says . “Everybody makes their boudin a little different. Some are a little meatier, some are moister, and some have chopped veggies. And, of course, everybody has their own recipe of spices.”– a slightly moist mixture of pork and rice with a spicy bite in a link. Add boudin balls, cracklins, beignets, and meat pies . The market is open Monday through Saturday, and lunch plates are served Monday through Friday.
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