“WELL, I THINK, OTHER THAN CHRISTMAS, nothing was more important in the life of a young Cajun boy than the boucherie. It was Santa Claus and it was the boucherie in that order,” says restaurateur and prolific cookbook author Chef John D. Folse of his memories of childhood boucheries in St. James Parish.
As late as the 1950s and ’60s, Cajuns still often came together as families and communities to process livestock for the leaner winter
