Chaudin (from the French word for
stomach
The stomach is a muscular, hollow organ in the gastrointestinal tract of humans and many other animals, including several invertebrates. The stomach has a dilated structure and functions as a vital organ in the digestive system. The stomach i ...
), also referred to as ponce or Southern Louisiana Ponce, is a meat dish from southern
Louisiana
Louisiana , group=pronunciation (French: ''La Louisiane'') is a state in the Deep South and South Central regions of the United States. It is the 20th-smallest by area and the 25th most populous of the 50 U.S. states. Louisiana is borde ...
, US, (primarily the southwestern portion of the state). It is a
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
...
-like variant made from ingredients sewn up in a pig's stomach.
[ The stuffing includes spices, pork, rice (or it can be served over rice) and vegetables including onions and peppers. It can be prepared in a ]Dutch oven
A Dutch oven (not to be confused with masonry oven) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic. Some metal ...
, crock pot
A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than othe ...
, or baked in an oven and is often sold smoked. It is often made with a Holy Trinity Gravy, a roux
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooke ...
with brown chopped onion, bell pepper, celery and garlic in water, broth or wine.Cajun cuisine
Cajun cuisine (french: cuisine cadienne , es, cocina acadiense) is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish co ...
, it is listed on the Ark of Taste
The Ark of Taste is an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. The Ark is designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distinct ...
. It is served sliced, and can be eaten cold or reheated. .Basque
Basque may refer to:
* Basques, an ethnic group of Spain and France
* Basque language, their language
Places
* Basque Country (greater region), the homeland of the Basque people with parts in both Spain and France
* Basque Country (autonomous co ...
surname
In some cultures, a surname, family name, or last name is the portion of one's personal name that indicates one's family, tribe or community.
Practices vary by culture. The family name may be placed at either the start of a person's full name ...
.
See also
* Haggis
Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an a ...
* Saumagen
Saumagen (, " sow's stomach") is a German dish popular in the Palatinate. The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casin ...
* Hog maw
Hog maw is the stomach of a pig. More specifically, it is the exterior muscular wall of the stomach organ (with interior, lining mucosa removed) which contains no fat if cleaned properly. It can be found in American, Soul Food, Chinese, Pennsylvan ...
* List of smoked foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish a ...
* List of stuffed dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oy ...
References
External links
Recipe for Cajun stuffed chaudinChaudin recipePhoto of homemade chaudin
{{Cajun cuisine
Cajun cuisine
American sausages
Smoked meat
Stuffed dishes