The brisket had the most wonderful, spicy dry rub on it, but the meat was unfortunately a bit too fatty for my taste. I mean, do you like chomping on chewiness?? I sure don't. Though, I did have chewier, fattier brisket that day at other places, to be fair. I suppose it's difficult to trim away every single solitary piece of naturally-occurring fat. Despite the fat, I enjoyed what I chewed.
More importantly and deliciously about Willie's, though, is the boudin. Boudin is white sausage with cajun spices and pork rice dressing. I admit, I'm not much of a sausage fan, but the spices and pork rice dressing make this dish damn near as delicious as chocolate, in my book. It was as spicy as all get out, and the texture of moist rice dressing in soft, warm sausage was a god-send. I kept hoping the other people in my party would hate the boudin so that I could hog it all to myself. But they didn't. So then I started devising in my mind various covert missions to sneak as much boudin onto my plate as possible. This was made significantly easier by the fact that I was sitting nearest the boudin platter, and that none of my friends seemed to mind that I wanted to stuff my face with the cajun stuffing.
So, will I go back to Willie's for more cajun boudin? Uhhhh... is Mardi Gras a good excuse to get drunk??