Boudin is a type of sausage that originates from Louisiana, particularly popular in Cajun and Creole cuisine. It is typically made from a mixture of cooked rice, meat (often pork), and various seasonings. The mixture is stuffed into a casing, which can be made from natural or synthetic materials, and then cooked, often by steaming or grilling. There are different varieties of boudin, including boudin blanc, which is made without blood, and boudin noir, which contains blood. It is commonly served as a snack or appetizer and can be found at local markets, festivals, and restaurants throughout the region.