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Offering speciality foods since 2013

-   ABOUT US  -

At Chadeaux's we serve our small community of roughly 2500 people located in Kinder, Louisiana. We are next to one of Louisiana's most finest Casinos with the largest gaming floor in the state.


     Chadeaux's is very passionate about the Southern Hospitality provided by our lovely staff. We also support our football team the Kinder Yellow Jackets.


We are a full-service deli, part restaurant, convenience store, and gas station. 


Great question! Boudin is one of most unique, tasty and distinctly uncorrupted regional specialties in America.  Basically, boudin is a combination of cooked rice, pork, onions, green peppers, and seasonings.  The mixture is pulverized (to some degree) in a meat grinder before being stuffed into a sausage casing.  It is then steamed--or otherwise heated--for on-the-spot snacking.  Ahh, but these are truly just the basics.  Folks around here are passionate about their boudin, and each recipe is a variation on the foundational ingredients.  The devotion to boudin results in innumerable other uses, recipe tweaks, or preparations for the meat and rice mixture.  Boudin Balls, Smoked Boudin, or Seafood are just a few of the variations you’re likely to find. 


Boudin: You say “Boodin” or “Bowdin,” We say “Boodan” – We know the pronunciation is a bit awkward.


Ask for a “Link” – If you’re having trouble with the pronunciation, just ask for a “Link.” Most locals use that colloquial term.


Homemade Is Best – There are some decent commercial brands of boudin available at chain grocery stores, but the best is always homemade.  Our meat shops, butcher blocks, lunch places, and independent grocers are the places where you can find the good stuff.  When in doubt, ask if they make it themselves.


Take it Home – Don’t hesitate to bring some boudin back home with you.  Whether you’re making a short drive or a long flight, frozen boudin travels well and will be ready to be re-heated.  Many of the places in this guide sell frozen packs of boudin along with little coolers to help you get their boudin home.


Steam it, Simmer it, Grill it, Oven it – If you’ve got some cold boudin you can steam it, simmer it, grill it, or throw it in the oven or the microwave. Just remember you only need to heat it through; it is already cooked.


The way we cook it is boil a pot of water with a tablespoon of paprika for 10 mins and eureka!

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