chaudin

Etymology

From Cajun French chaudin (“stuffed and baked pig's stomach; pig's large intestine”), from Poitevin-Saintongeais chàudin, from Old French chaudun, from Medieval Latin caldūmen. Doublet of chawdron.

noun

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.
   WHAT IS THE DIFFERENCE BETWEEN PANSE AND CHAUDIN? Stuffed Panse is a stuffed pork stomach, also know as Chaudin in different locals. 2002, Nicole Denée Fontenot, Alicia Fontenot Vidrine, Cooking with Cajun Women: Recipes and Remembrances from South Louisiana Kitchens, Hippocrene Books, page 25
   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 ... , Jude W. Theriot, The 100 Greatest Cajun Recipes, Pelican Publishing Company, page 108
   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 […] 2008, Dale Volberg Reed, John Shelton Reed, John T. Edge, Cornbread Nation 4: The Best of Southern Food Writing, University of Georgia Press, page 22
   Chaudin, also called ponce, is a dish associated with boucheries. To make chaudin, the cook stuffs a cleaned pork stomach with a mixture of […] 2012, C. Paige Gutierrez, Cajun Foodways, Univ. Press of Mississippi, page 61
   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. 2018, Jonathan Deutsch, We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States, ABC-CLIO, page 64