Chaudin

Chaudin, also spelled chaudin, is a Cajun dish originating from South Louisiana. It is essentially a large pork stomach stuffed with a spiced pork and rice mixture, similar to sausage or boudin, and then boiled or braised until tender.

The pork stomach is thoroughly cleaned and prepared before being used as the casing. The filling typically includes ground pork meat, rice, onions, garlic, bell peppers, and a blend of Cajun spices such as cayenne pepper, paprika, and black pepper. Variations exist, with some recipes including other meats like beef or chicken liver for added flavor and richness.

Chaudin is often served sliced as an appetizer or side dish, or as the main course. It can be enjoyed hot or cold. Making chaudin is a labor-intensive process requiring considerable skill and patience, which contributes to its status as a traditional and cherished Cajun delicacy, often prepared for special occasions or family gatherings.