Boudin - Acadian pork blood sausage, highly seasoned and containing rice. The proportion of blood to rice produces "white" or "red" boudin. It originated among the Bayou communities. Smooth sausages of two types. Boudin blanc contain veal, pork, and chicken. Boudin noir are made with blood and rice or potatoes. The latter type are popular in European and Creole cooking. There are also several types of seafood-based boudin.
Sounds gross, but don't knock it till you try it!
www.comeaux.com is a good place to start if anyone's interested, and they will FedEx to pretty much anywhere.