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South Louisiana's Boudin Cookoff takes a day to celebrate a regional specialty. by Erin Z. Bass If you're looking for boudin paradise, travel no further than South Louisiana. Sure, the region's known for its crawfish, gumbo and etouffees, but a lesser known delicacy that comes stuffed in a sausage casing represents Cajun cooking at its best. Defined as a mixture of cooked rice, meat, onions, green onions and seasonings that is pulverized in a meat grinder and then stuffed into a sausage casing, a link of boudin is the snack of choice in the region. You can find it at gas stations, mom and pop restaurants, meat markets, the grocery store. Boudin is great with eggs for breakfast, as a side dish or with the stuffing taken out and formed into a ball and then fried. And now, once a year, this regional specialty gets its own day to celebrate. Lafayette, Louisiana's, third-annual Boudin Cookoff took place October 16 this year. Twenty-one of the area's top boudin shops (one from as far as Pensacola, Florida) came out to Parc Sans Souci with their steamers and fryers, vying for the title of "Boudin Master." For 50 cents a taste, attendees had the opportunity

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