TrueSouth

Scott (4x1)

: 12, 2021

TrueSouth begins in Scott, La., the buckle on the Boudin Belt that stretches across Cajun Country. We drive rice fields that double as crawfish ponds, eating cracklings by the sack and boudin by the link. A sausage made with pork and rice, boudin is one of the most traditional Louisiana foods. Almost 50 years after the Cajun renaissance began, boudin has become a symbol of modern Cajun culture, made with new ingredients like crawfish and cauliflower and interpreted in a kaleidoscope of dishes like boudin balls and boudin burritos. Hard by I-10 just west of Lafayette, the town of Scott is the best place to understand what’s going on. At Exit 97, we meet Robert Cormier of the Best Stop, open since 1986, and Logan Kartchner of Kartchner’s Specialty Meats. We learn from Donald Link, the Cajun Country-born chef, and Barry Jean Ancelet, the professor and poet who helped lead that renaissance. We dance to live musical performances by K.C. Jones, and Lil Nathan & the Zydeco Big Timers.