Boudin Battles and Bold Flavors: Terin & Terry Take on Chris's Specialty Foods

In Louisiana, nothing gets people fired up quite like a boudin debate. The rivalry between Acadiana’s 337 and Baton Rouge’s 225 runs deep, with fans on both sides ready to defend their hometown flavors. After watching Adam Cutrer, manager of Chris’s Specialty Foods’ New Orleans location, stir the pot in some of these spirited online discussions, Terin and Terry knew they had to get in on the action.

Their curiosity led them straight to Chris’s Specialty Foods in Baton Rouge, a spot long known for its specialty meats and Cajun favorites. Inside the shop, shelves and coolers are stocked with everything from seasoned cuts to stuffed chickens, sausages, and, of course, boudin. But it wasn’t just about grabbing and going—this was about putting Chris’s offerings to the test. Terin, Terry, and Adam sat down to sample some of the store’s best dishes, while keeping the spotlight on the question that started it all: Does 225 boudin hold its own against Acadiana’s 337 legend?

From the smoky spices to the texture of the rice and meat, every bite had its own story. Chris’s Specialty Foods didn’t shy away from delivering big, bold Louisiana flavors—and the verdict sparked plenty of conversation at the table.

So where did Terin and Terry land in the great boudin debate? You’ll have to watch the video to get the final word. One thing’s for sure: if you love Louisiana food, Chris’s Specialty Foods is worth a stop on your culinary tour.