SCOTT, La. (KLFY) -- News 10’s Rodricka Stevens provided an insightful behind-the-scenes look at the process of making boudin.

Aubrey Cole, the owner of Don's Specialty Meats, highlighted that the standout quality of their boudin lies in its authentic homemade recipe.

“The main part of it is to keep it consistent, keeping the right spices and flavor in there. We start with boiling it, and then after that, we take it out." Cole said. "We grind the meat; the pork a little bit in it with the onions and bell peppers and parsley. We can grind it, put it in the process, mix it with the rice, with the seasoning, and with the juice from when you boil the boudin, and then start the process of linking it and making links of Boudin."

For 32 years, Don's has proudly stood as a beloved cornerstone of Acadiana, serving the community with its unique charm and delectable offerings. Its enduring presence reflects a rich history and a commitment to quality that locals have come to cherish.

“People coming from out of state or not around here trying boudin for the first time. They have heard about it, but they really enjoy the flavor and the taste and the seasoning in it." Cole proudly stated. "You know, we do a regular boudin, we do a smoke boudin and a seafood boudin, and all three of them are excellent sellers. The seafood, especially right now with Lent going, is an excellent seller.”

The popularity of boudin has expanded beyond a mere culinary item to encompass a diverse array of inspired variations.

“Boudin balls and boudin tater tots, you know, you name it, we have it in Boudin. We have a number of businesses here in Scott that produce a lot of boudin. We usually do it anywhere from 12 to 14000 pounds a week over here in various ways,” said Cole. “Acadiana, they love Cajun food, they love boudin in South Louisiana.”

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