chaudin

From Cajun French chaudin (“stuffed and baked pig's stomach; pig's large intestine”).

• IPA^(key): /ˈʃoʊdɪn/

chaudin (plural chaudins)

1. A sausage-like meat dish in the cuisine of Louisiana, made from pork, rice, vegetables and spices sewn up and cooked in a pig's stomach.
   • 2002, Nicole Denée Fontenot, Alicia Fontenot Vidrine, Cooking with Cajun Women: Recipes and Remembrances from South Louisiana Kitchens, Hippocrene Books (→ISBN), page 25:

     WHAT IS THE DIFFERENCE BETWEEN PANSE AND CHAUDIN? Stuffed Panse is a stuffed pork stomach, also know as Chaudin in different locals.

   • (Can we date this quote?), Jude W. Theriot, The 100 Greatest Cajun Recipes, Pelican Publishing Company (→ISBN), page 108:

     Let the chaudin cool for 5 minutes, then cut it in 1-inch slices. Spread the slices across the platter and spoon the juices and vegetables from the ...

   • 2008, Dale Volberg Reed, John Shelton Reed, John T. Edge, Cornbread Nation 4: The Best of Southern Food Writing, University of Georgia Press (→ISBN), page 22:

     I was after a taste of chaudin, a legendary local delicacy made of a stuffed pig's stomach. The first thing I learned about chaudin […]

   • 2012, C. Paige Gutierrez, Cajun Foodways, Univ. Press of Mississippi (→ISBN), page 61:

     Chaudin, also called ponce, is a dish associated with boucheries. To make chaudin, the cook stuffs a cleaned pork stomach with a mixture of  […]

   • 2018, Jonathan Deutsch, We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States, ABC-CLIO (→ISBN), page 64:

     Chaudin is a delicacy of French influence, originating in the bayous of southern Louisiana. The word “chaudin” is of French Cajun origin, meaning "stomach" or "innards." […] The dish is also commonly known as southern Louisiana ponce, shodin, or Cajun haggis.