Chef and owner Trey Herty describes the cuisine at T-Rey’s Boudin in southern Louisiana as “artisanal gas station food, without the fuel pumps.” The reference is to “meat and three” mom and pop shops, ...

Even if it never occurred to you to wrap a spicy boudin sausage in sweet, fluffy bread and eat it for breakfast, you may find yourself nodding vigorously at the idea. It’s quite a good idea, and you ...