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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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Spare setting for Cajun favorites like po’ boys & stuffed boudin balls, plus daily lunch specials.
Hours
| Tuesday | 6 AM–6 PM |
| Wednesday | 6 AM–6 PM |
| Thursday | 6 AM–6 PM |
| Friday | 6 AM–6 PM |
| Saturday | 6 AM–4 PM |
| Sunday | Closed |
| Monday | 6 AM–6 PM |
Address and Contact Information
Address: 43106 S Airport Rd, Hammond, LA 70403
Phone: (985) 318-7191
Website: http://ronniesboudin.com/
Menu Photos
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Ronnie’s Boudin & Cracklin – Hammond – MapQuest
43106 S Airport Rd, Hammond, LA, 70403. Spare setting for Cajun favorites like po’ boys & stuffed boudin balls, plus daily lunch specials! Hours. Closed until …
Reviews
larissa m costa
Coming back from South Carolina, hour 11, headed to Bmt, Texas. Stopped for a stretch, i have bad scatica and sitting hurts. The boyfriend, knowing my love of boudain pointed out Ronnies..I hobbbled in, got excited to see they have boudain eggrolls ordered 3, left a 20% tip, limped out to the car, wincing in pain as I got in, but fick it , I got boudain eggrolls!! Yay! Took a bite and ick! Worst. Boudain. Ever. It looked like tuna, and the only flavor was grease. I guess they don’t put em on racks or paper towels to soak up the excess. Of course, by the chewiness they couldve been made yesterday. Had we not already gotten on the highway and been on a time crunch I wouldve made my honey turn around. I opted to eat my 5 hour old breakfast pizza instead.
… moreJ Cruz
Ronnie’s Cajun boudin & cracklin
The Food came out crackin’ fast but you’re about to find out why and it’s not for good reasons. Quite the opposite in fact!
Main order was the daily special: Rib and rice dressing special $15.99
Beans were ice cold. Maybe they’re sitting out in a stainless steel hotel pan that is warmed solely by the fluorescent lighting of the musty kitchen.
Mac and cheese were close in comparison! About as Hot as a warmed ice cube, maybe.
Fountain Drink came in at $2.69, a fair price for these crazy days, decent Dr Pepper. Could use a bit more syrup. Those combinations for proper fountain soft drinks are a substantially significant ingredient amount. This could be worked on and bettered.
Ribs were seasoned to a decently tasteful level but they were also…. ice cold. That’s a downright shame.
Rice dressing had a nice tiny kick (spicy) to it. But it was also ice cold…. What’s going on with this meal? Are they running box fans in the over range to insta-cool all the outgoing food so it arrived to the customers at a disappointingly cold pile?
AT LEAST MICROWAVE THE FOOD YOU PUT OUT IN ORDER TO FAKE YOUR HOT FOOD! But hey I’m different I guess?
A $40 lunch should’ve been closer to 14$ for as ice cold as it was. A bbq place serving cold food. How massively ironic. Should be scolding “scald your tongue” off the grill. The kind your actually afraid to eat and have to force yourself to allow it time and cool off before even thinking about trying to take another bite. But here we are.
All these working men, there were about 20 eating when I was sitting down and eating my own food, in here paying top dollar for cold food. You must remember eating is the one joy and break the working class get from their busy and often burning hot days in steamy Louisiana temperatures. To be able to stop the roasting onslaught of exposure in the work day and sit down to a nice meal, mind you Ronnie sure doesn’t mind charging the top possible prices for this experience. Only to be served a plate of dispassionately cold food— cold bbq at that. This needs to change yesterday. Is anyone actually proud to serve this “left out” food? That just can’t be Possible; but, boy they sure are getting paid to the max for this sad meal. $40 is crazy for an entree, a drink, and a small side of cracklings.
Now to the pork cracklings. This was easily the best part of the experience. It was Wonderful but 13$ for half a small bag? Immensely expensive for a half amount of nice sized cracklings and the other half was debris and dregs from the bottom of the pot.
They’re famous for their pork cracklings. And these weren’t even salted— Great meat and fat content though. They were Just overall bland! The spice was there such as pepper and herbs, possibly. But the salt itself was lacking way too much. And I had no salt on hand when I ate them so I had to utilize 14$ of cracklings that tasted like pig fat and meat.
Y’all can keep the sour tasting piece of dirt cheap white bread. No need to add that further disappointment. One bite taught the lesson well enough without returning to that useless bread side.
As far as service, the two ladies were nice enough at front counter. And before I could even walk away from the front counter I asked how they get your food to you and while answering me, another employee walked up and called the name I gave when checking out. So the food was plated and sent out lightning fast. However, it wasn’t because it was prepared nice and quickly. It’s because they probably had prepackaged lunch specials sitting out for a few hours. By the time you get one of these premade lunch specials it’s long lost any semblance of heat to it. Maybe just leave a microwave by the fountain drink station so we, as paying customers, can just heat our own food. Most humans like hot, and seemingly fresh, food!
Cracklings: One Mighty, meaty little bite. Don’t go bigger than the smallest serving size. The cost is crazy high. And all the fat and protein one could need in one sitting is easily included at the smallest offered size.
… moreThe Food came out crackin’ fast but you’re about to find out why and it’s not for good reasons. Quite the opposite in fact!
Main order was the daily special: Rib and rice dressing special $15.99
Beans were ice cold. Maybe they’re sitting out in a stainless steel hotel pan that is warmed solely by the fluorescent lighting of the musty kitchen.
Mac and cheese were close in comparison! About as Hot as a warmed ice cube, maybe.
Fountain Drink came in at $2.69, a fair price for these crazy days, decent Dr Pepper. Could use a bit more syrup. Those combinations for proper fountain soft drinks are a substantially significant ingredient amount. This could be worked on and bettered.
Ribs were seasoned to a decently tasteful level but they were also…. ice cold. That’s a downright shame.
Rice dressing had a nice tiny kick (spicy) to it. But it was also ice cold…. What’s going on with this meal? Are they running box fans in the over range to insta-cool all the outgoing food so it arrived to the customers at a disappointingly cold pile?
AT LEAST MICROWAVE THE FOOD YOU PUT OUT IN ORDER TO FAKE YOUR HOT FOOD! But hey I’m different I guess?
A $40 lunch should’ve been closer to 14$ for as ice cold as it was. A bbq place serving cold food. How massively ironic. Should be scolding “scald your tongue” off the grill. The kind your actually afraid to eat and have to force yourself to allow it time and cool off before even thinking about trying to take another bite. But here we are.
All these working men, there were about 20 eating when I was sitting down and eating my own food, in here paying top dollar for cold food. You must remember eating is the one joy and break the working class get from their busy and often burning hot days in steamy Louisiana temperatures. To be able to stop the roasting onslaught of exposure in the work day and sit down to a nice meal, mind you Ronnie sure doesn’t mind charging the top possible prices for this experience. Only to be served a plate of dispassionately cold food— cold bbq at that. This needs to change yesterday. Is anyone actually proud to serve this “left out” food? That just can’t be Possible; but, boy they sure are getting paid to the max for this sad meal. $40 is crazy for an entree, a drink, and a small side of cracklings.
Now to the pork cracklings. This was easily the best part of the experience. It was Wonderful but 13$ for half a small bag? Immensely expensive for a half amount of nice sized cracklings and the other half was debris and dregs from the bottom of the pot.
They’re famous for their pork cracklings. And these weren’t even salted— Great meat and fat content though. They were Just overall bland! The spice was there such as pepper and herbs, possibly. But the salt itself was lacking way too much. And I had no salt on hand when I ate them so I had to utilize 14$ of cracklings that tasted like pig fat and meat.
Y’all can keep the sour tasting piece of dirt cheap white bread. No need to add that further disappointment. One bite taught the lesson well enough without returning to that useless bread side.
As far as service, the two ladies were nice enough at front counter. And before I could even walk away from the front counter I asked how they get your food to you and while answering me, another employee walked up and called the name I gave when checking out. So the food was plated and sent out lightning fast. However, it wasn’t because it was prepared nice and quickly. It’s because they probably had prepackaged lunch specials sitting out for a few hours. By the time you get one of these premade lunch specials it’s long lost any semblance of heat to it. Maybe just leave a microwave by the fountain drink station so we, as paying customers, can just heat our own food. Most humans like hot, and seemingly fresh, food!
Cracklings: One Mighty, meaty little bite. Don’t go bigger than the smallest serving size. The cost is crazy high. And all the fat and protein one could need in one sitting is easily included at the smallest offered size.
Micah Martello
I’m so tired of coming here and getting cold boudin balls. Three times in a row. I always get them to-go and eat them when back on the road. There’s no way they should get that cold in a minute. I have called on two occasions and they said “no problem, we’ll give you some more on your next visit”. When I come back in they never make it right. Today was the final straw. I explained to the girl at the counter what has happened in the past and she said that’s just how they come and there’s nothing she can do about it. I felt the outside of the glass warming display and it was not warm at all. She literally wanted to argue with me instead of getting a manager. I was an executive chef for 35 years and I understand how kitchens work. I don’t like being belittled and told that there isn’t a problem when they’re clearly is a problem.
… moreGerard “BlackSuperman” Cochran
I really don’t like doing reviews like this but sometimes you do. I would say the atmosphere is really good nothing special just a regular indoor dining area with a TV. Service for the most part is different when dining so I can’t speak on that part, however for them taking orders they are good but sometimes some of them can come off a little grumpy in there approach besides that I don’t have a problem, it’s just that for some it might be there personality or perhaps tired lol. Anyway the food is disappointing on the lunch special side, I’ve tried all of them except there Ribs always miss them for some odd reason. None of them are really seasoned well and for the po-boys I’ve tasted, not all, are really weirdly portioned a good amount of them have big pieces of meats that’s just oddly there with veggies on top. The ratio is just off only exception is the bbq pull pork which is pull pork, you don’t really have to worry to much on ratio. I like the cracklin’s but they need more seasoning on them too because they are just bland however they are cooked good, ofc make sure to get them fresh. The boudin egg roll, if I remember right that’s what they were called, was really good had the taste of a boudin inside a crunchy egg roll. The exterior was really crisp and flaky. Now this is all I tried so it’s not everything if you want breakfast or other items that they make you have to try for yourself. I hope this review gave you some insight on what you would like to do.
… moreDustin790
If you’re from South Louisiana, you know what a real poboy is supposed to look like shredded lettuce piled high, tomatoes, onions, pickles, and that slightly messy, overstuffed presentation. It should look sloppy in the best way possible.
Unfortunately, that wasn’t the case here.
The poboy I ordered was very basic just a slab of meat, a few small pieces of chopped lettuce, and bread. It didn’t have the traditional build or visual appeal you’d expect from a South Louisiana spot. My wife ordered the chicken poboy, and it was essentially the same chicken and bread, very minimal toppings.
The fries were advertised as seasoned. They looked seasoned, but the flavor didn’t really stand out.
If you’re from out of state and don’t have expectations for an authentic South Louisiana poboy experience, you might think this place is fine. But if you’re expecting that classic, fully dressed, messy Louisiana poboy this probably isn’t it.
On a positive note, the seasoned crackers were excellent easily the highlight of the meal.
… moreUnfortunately, that wasn’t the case here.
The poboy I ordered was very basic just a slab of meat, a few small pieces of chopped lettuce, and bread. It didn’t have the traditional build or visual appeal you’d expect from a South Louisiana spot. My wife ordered the chicken poboy, and it was essentially the same chicken and bread, very minimal toppings.
The fries were advertised as seasoned. They looked seasoned, but the flavor didn’t really stand out.
If you’re from out of state and don’t have expectations for an authentic South Louisiana poboy experience, you might think this place is fine. But if you’re expecting that classic, fully dressed, messy Louisiana poboy this probably isn’t it.
On a positive note, the seasoned crackers were excellent easily the highlight of the meal.
Grace Newhouse
Very polite employees, but they always fail to impress me with their pork cracklin. I have tried to come back time after time to give them another shot. Late in the evening, their cracklin is dry and hard. Early in the morning, they serve you cracklin from the day previous, which is also hard and old.
I asked my boyfriend to go in and sample a piece to see if they were fresh. They served him a sample piece that was fresh and proceeded to sell us a bag of very obviously day old cracklin.
Their other menu items are good and I haven’t had issues with those, but the fact that I am served dry, hard, and old cracklin every single time I visit is really getting old and I’m not sure I want to give these people my money anymore. Especially after we were served a fresh piece to sample and sent home with a bag of probably the most disgusting cracklin I’ve ever had.
… moreI asked my boyfriend to go in and sample a piece to see if they were fresh. They served him a sample piece that was fresh and proceeded to sell us a bag of very obviously day old cracklin.
Their other menu items are good and I haven’t had issues with those, but the fact that I am served dry, hard, and old cracklin every single time I visit is really getting old and I’m not sure I want to give these people my money anymore. Especially after we were served a fresh piece to sample and sent home with a bag of probably the most disgusting cracklin I’ve ever had.
Chele Del
The very expensive pork cracklings I ordered ($26 a lb) are not pork cracklings! These are some sort of dried up pork roast with hardly any crunchy fat in them! I’m very disappointed in the quality of what they are trying to sell. If I wasn’t just passing through I would have gotten my money back
… moreShawn Grissom
They have the best smoked Boudin I’ve ever had. There crackling and bonding balls are good too. The bbq brisket sandwich was amazing. And remember to ask for the remoulade sauce its the best.
… moreMorningstar
I got my usual Thursday pork steak lunch. Got home started eating and some parts are raw. Now with that said I know the difference between raw and smoked pink. So asking the customer if it pink is a trick question. But when I called to fix the issue with the order. I was told to drive back up there. I live just under 30 mins away. So thats a no go. I asked if they can write my name down so when I’m in the area on a Thursday I can stop and get one. But no just was told drive back up there or nothing. Terrible why to handle a easy to fix situation.
… moreJoe Chandler
Great Poboy sandwiches and assorted homemade sausages you can buy and take home
… more