Comeaux's

The Best Boudin in Cajun Country
Comeaux's

In 1969, Frank and Eula Comeaux began their family business near the university in Lafayette, Louisiana. Frank developed his unique pork boudin recipe (a mixture of pork, rice and spices stuffed into a sausage casing). The recipe became known as “the best boudin in town”. Their business grew rapidly and the Comeaux name became known throughout various parts of Louisiana and the United States.

We're not the only ones who love them!

Comeaux's Louisiana Cajun Products have been used by Emeril Lagasse and featured in Southern Living, Money Magazine and many other national magazines.

Comeaux's

The Best Boudin in Cajun Country

In 1969, Frank and Eula Comeaux began their family business near the university in Lafayette, Louisiana. Frank developed his unique pork boudin recipe (a mixture of pork, rice and spices stuffed into a sausage casing). The recipe became known as “the best boudin in town”. Their business grew rapidly and the Comeaux name became known throughout various parts of Louisiana and the United States.

We're not the only ones who love them!

Comeaux's Louisiana Cajun Products have been used by Emeril Lagasse and featured in Southern Living, Money Magazine and many other national magazines.