Boudin noir are made with blood and rice or potatoes. The latter type are popular in European and Creole cooking. This was once a poor man's meal made of any fish available. Modern versions include lobster and shrimp. The broth is flavored with garlic, orange peel, fennel, and saffron.
Olive oil is added to the stew and rapidly boiled to blend it into the broth.
The stew is served with croutons and rouille, a variation of aioli. Bouquet Garni - A sachet of herbs, containing parsley, thyme, and bay leaf. Variations may include rosemary, marjoram, fennel, leeks, celery leaves, and black pepper. Bourguignonne - Foods cooked in the style of Burgundy. This includes red wine, mushrooms, pearl onions, and bacon.