Alright, if you remember my last post about Billy Ray’s in Opelousas, you might remember that I said the story behind the place was a bit confusing. Well, it gets even more confusing. Billy’s in Krotz Springs, Louisiana looks like your average everyday gas station. However, they are linked to Billy Ray’s in that they supposedly serve the same Billy’s recipe boudin, as well as the same boudin balls. I say supposedly because even the ladies that work here can’t agree on what recipe is used where anymore.
One said that people liked the boudin balls at the Krotz Springs (we’ll just call it KS for short) location better, so both locations were supposed to change to the KS recipe.
The other said that the switch fell through somewhere and the recipes are still different. What is certain is that KS doesn’t sell Ray’s and they just sell Billy’s version.
Anyway, a friend of mine swore up and down that there was no question that the boudin balls were different, which of course lead to me having to try them out again. The boudin balls in KS appear somewhat similar to the others, having the fried-chicken-looking-lunar-crater coating. The ones from KS though had more smooth areas and was not quite as gnarly.
The differences continued when we tasted the KS boudin balls as well. The stuffing was a little fluffier, not as finely ground, and did not have the heavy pepper of the Billy Ray’s version. Then I found myself in a dilemma…if they were the same recipe, which one was the impostor? If not, which one was indeed the better boudin ball?
I found myself pondering this predicament for quite a while before I came to realize it was actually no predicament at all. My view, these boudin balls are not competing as much as they are aspiring to be like each other. Different cooks trying to replicate the same product but at different locations and possibly even with different recipes. Heck, I’ve tasted substantial differences in the boudin balls from one day to another at just one location.
These creations are equals in my world, just a little different from day to day. While the world may view me as a wimp of a food critic for giving these boudin balls a tie, I’m the one smiling with a belly full of them.
Contact info: 24467 Highway 190, Krotz Springs (337) 566-2318
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#1 by texasredtop on March 26th, 2009
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Is this the same place that used to be a restaurant connected to a gas station on Union in Opelousas? I think it was called Ray’s or Ray’s Diner or something like that. We loved that place but it was closed the last couple of times we went there. We only usually go once a year to see family up the river before Easter. I sure would like to make plans to eat there if it’s reopened.
#2 by Tommy on March 26th, 2009
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texasredtop,
What used to be called Ray’s diner is now called Kajeune’s (they answer the old number for Ray’s at (337) 942-9044)! It has a different owner now but still located at 2979 S. Union in Opelousas connected to the gas station and they have a ambulance outside that was converted to a mobile BBQ catering rig.
Their food is VERY GOOD though (fried and boiled seafood, gumbo, killer club sandwich, fried pickles, etc).
#3 by texasredtop on March 27th, 2009
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Thanks so much for the response. I’m looking forward to eating there when we go for the opening of the thoroughbred racing next month. My husband will be very happy as he loved that place.
#4 by texasredtop on April 25th, 2009
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Kajeune’s was pretty good. I had a soft-shell crab po-boy. It was huge and the crab was really good. Stopped at Billy’s in Krotz Springs and had some boudin balls, very good!! They aren’t quite as good as the boudin balls at Boucherie in NO but almost. Got some boudin from Best Stop in Scott and it wasn’t as good.
Frey’s in Jennings was the best eats for our two day excursion to Batchelor.
#5 by Tommy on April 26th, 2009
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Are you talking about Bubba Frey’s in Mowata/Eunice? Haven’t been there but Bubba Frey has been quoted for some real classics:
“People ask me, say, What’s the difference between the pure pork and the mixed sausage? I say, Well the pure pork you’ll have open-heart surgery at 60, and the mixed you’ll only have it at—you know, at 70.” – Bubba Frey http://www.southernboudintrail.com/frey.shtml
“I also serve guinea gumbo in my restaurant here only during the wintertime, because I want them to get just a certain taste of it, because if you give somebody something for too long they get tired of it and they expect it there every time you go. So I give it to them, you know on a limited basis, to where when I have it they gobble it up, and—and when it’s over, it’s over.” – Bubba Frey http://www.southerngumbotrail.com/bubbafrey.shtml
#6 by texasredtop on June 16th, 2009
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I was talking about Frey’s in Jennings – I think it’s called Frey’s Crawfish House. They were previously somewhere else outside of Jennings and moved to Jennings about a year or so ago. I had a crab platter there that was YUMMY!!!
#7 by shonda lavigne on March 18th, 2010
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i went to the boudin shoppe in breaux bridge and i was so excited when we went there.we ordered red beans, fried chicken, shrimp poboy, boudin balls, and boudin. i was so disappointed and disgusted that i had wasted my money. the balls taste like grits. the red beans looked like it had been sitting out. the boudin link was just nasty. i would not recomend no one to waste their money.and the sad part was we traveled from baton rouge for that disappointment.
#8 by shonda lavigne on March 18th, 2010
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i would also like to add in addition to the food being horrible they were not even freindly at the boudin shoppe in breaux bridge.
#9 by Herbert on August 1st, 2010
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Friends for a long time I was not a boudin eater. And still I have not tried the boudin balls. But I have lived and traveled between Lafayette and Alexandria for a long time. So I was always asked to stop by and pick up Boudin from Billy Ray’s on US190. I might try a taste now and then. But not until recently when I stopped by did I fall in love with. As I was standing in line to get a little boudin for my wife. A guy started telling me about the Smoked Boudin (not shown on the menu). So I picked up a link to try. Headed towards Alexandria I turned around in Washington and went back for a bundle. If you haven’t tried it. It is a must your next visit. It is the best boudin I have ever had. Now I stopped thru every trip for lbs to bring home. Trust me in this. It is great!
#10 by Clint Thames on December 1st, 2010
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We stopped at Billy’s Kotch Spring going to Baton Rough day after Thanksgiving. Our return trip to shreveport to catch a flight to California we again stop at Billy” for a dozen Boudin Balls. We inquired to the young lady about the recipe, a pinch of this, some ground meat, a shake of this and drop in hot oil. What a delicious appetizer. We noticed a number of truck driver stop their for a snack. It’ worth the stop.