Whenever we are in the vicinity, we stop at the KOA in Lafayette. Fifty years ago, we stayed there on one of our trips from Beeville TX to Pensacola. The first time, Paul was a baby and we tented. It was raining like mad and I wasn’t experienced enough to put down a ground cloth. We were sleeping on the air mattress and Paul was on the portacrib mattress beside us. We woke up to discover him floating away across the tent. We pulled him into bed with us. That was the first and last tenting experience in our married life. The next time we did it was in a pop-up trailer.
Jim and Barbara’s son, David, travels a lot along the Gulf Coast for his business and recommended any of the boudin places near Lafayette. Fortunately, Bill’s Boudin and Cracklins was right beside the entrance to the campground so I bought some smoked pork boudin and some shrimp boudin balls.
We ate the shrimp boudin balls for dinner and decided they were very tasty but quite spicy. I ate one for lunch the next day and ate the parts of the ball individually and determined that the shrimp and the breading were tasty but not hot. The rice tasted like Mexican rice seasoned with cayenne. I think I’d like to learn how to make a better shrimp boudin using cajun seasonings.