I have a question about the recipe "Pork Boudin Balls" from inpatskitchen. This recipe looks great. Can someone tell me this background and/or history of Boudin? Is it indigenious to Lousiana? Can it be made with beef, sausage or turkey? What makes Bousin, Bousin - the "dirty rice?" I always ASSumed it was a type of blood sausage. Thank you.