You can’t think Louisiana without imagining the numerous culinary delicacies Cajuns enjoy. For the past decade, one of those dishes has drawn hundreds to Parc Sans Souci in Downtown Lafayette for a celebration and competition all centered around boudin. First dreamt up by University of Louisiana at Lafayette history professor Robert Carriker, Lafayette’s Boudin Cook-Off was established as a means of showcasing the talents of boudin makers from across the state.
The 14th Annual Boudin Cook-Off and Acadiana Bacon Fest will bring together boudin makers and bacon artisans from Louisiana and Texas on Saturday, October 16 from 10 a.m. – 4 p.m. at Parc International in Downtown Lafayette.
Robert Carriker, founder of the event, is proud in noting that, “This will be the place to be to sample everything from boudin rouge, bacon-wrapped boudin balls, cheesy bacony grits, to boudin pie, and everything in-between.”
There will be food, prizes, refreshments, the world’s only boudin ball eating contest, and fun for the whole family including free ice cream sandwiches, face painting, and kid’s games. Live music from the Specklers, the Babineaux Sisters, and a two-hour jam session from the Blue Monday All-Stars will entertain throughout the day. Proceeds from the event will benefit Love of People and its mission to provide food to communities in need.
The cookoff started in 2007 to bring boudin makers from across the state to one location for people
to sample dozens of boudin recipes. This annual pork spectacular has received national and regional recognition as one of the country’s best Cajun food-centered events. It remains an event to celebrate the region’s culinary heritage and culture.
Entries, information, and schedule can be found on Facebook or the cookoff website at