DJ’s Boudain is proud to be a “food and family” company. Making delicious, consistent, and flavorful boudin (or boudain, as we say) is what we love to do because it combines our favorite ingredients, even beyond the kitchen here in Southeast Texas. Our family traditions and recipes play a big part of how we do things today..
DJ’s began making boudin in a local meat market with the family recipe of, Daniel Joseph Bouillon, from Abbeville, Louisiana. As our popularity increased, we opened a commercial processing facility in Beaumont, TX in 1985. We decided to name our company DJ’s Boudain, Inc., after Daniel Joseph Bouillon and Daisy Jewel Wiggins. Mrs. Wiggins, the mother of the owner Linda Morris, is from Oakdale Louisiana.
We have been making Boudain from our family recipe for over 30 years now. We’ve come a long way since our humble beginnings in a local meat market. The kettles may have gotten bigger over the years but one thing that hasn’t changed is our commitment to making the best Boudain we possibly can. Along with a lot “TLC” we continue to use only lean pork, fresh produce, and locally grown rice to go in our Boudain. We believe that a commitment to excellence in what we do is the best way to reward our loyal customers.
The Southeast Texas area of Beaumont – Port Arthur – Orange has as much Louisiana and Cajun history as it does with the Lone Star State and Texan boots; a match made in Heaven’s kitchen for our family and yours. The iconic taste of DJ’s boudin was awesome, so we added the “a” to the spelling. Simply put we wanted to show our originality and let folks know it not just boudin when it comes from DJ’s.
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