T-Boy's Slaughterhouse

"Boudin sausage: a melange of cooked pork, rice, onions, and spice packed into a chewy casing that calls for a sharp knife to sever. Unlike a firm Texas hot link or chorizo sausage, the filling tumbles out once it is cut. T-Boy's is glistening-moist with a perfect measure of al dente rice, the pork gently seasoned but hugely piggy."
Michael Stern






"Cracklin's are common snack food in Cajun country, nowhere better than at T-Boy's Slaughterhouse, where the pieces range from crunchy-chewy-crisp nuggets to featherweight wisps that melt into spicy flavor at the slightest tooth pressure."
Michael Stern



"Paunce - stuffed pig stomach - is a slaughterhouse specialty which calls for a kitchen and dinner table to enjoy. Traveling through in a rental car, all we could do was to admire it and imagine how good it is."
Michael Stern



"T-Boy. In addition to running his butcher shop, he makes several Cajun spice blends sold in local grocery stores as well as on his website. They are unusual in that they are brightly spiced but NOT searingly hot."
Michael Stern



"A view inside T-Boy's smokehouse."
Michael Stern



"What traveling carnivore could resist stopping in a place with this sign on its wall?"
Michael Stern



"Where the locals shop."
Michael Stern