re: How "Louisiana" are you?

quote:

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Now that I've heard of it, I'll have it in the sausage freezer by the end of the day.

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The problem is finding one. La Bon Boucon in Back Vacherie was the last one I know of that made them, and the owner (Shine) passed away unexpectedly not long ago. Not sure if Spuddy's or any other meat markets in that area have them. For the record, it's pronounced "mode-lan" if you ask around.