chaudin

{{short description|Meat dish from Louisiana, U.S.}}

Chaudin (from the French word for stomach), also referred to as ponce or Southern Louisiana Ponce, is a meat dish from southern Louisiana, US, (primarily the southwestern portion of the state). It is a sausage-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.{{cite book | last=Gutierrez | first=C.P. | title=Cajun Foodways | publisher=University Press of Mississippi | year=2012 | isbn=978-1-60473-602-1 | url=https://books.google.com/books?id=uyD9vkhFlDoC&pg=PA61 | page=61}} It can be prepared in a Dutch oven, crock pot, or baked in an oven and is often sold smoked. It is often made with a Holy Trinity Gravy, a roux with brown chopped onion, bell pepper, celery and garlic in water, broth or wine.{{cite web|title=Confused by chaudin vs. chaurice?|url=http://www.nola.com/food/index.ssf/2010/07/confused_by_chaudin_vs_chauric.html|last=Tutwiler|first=Mary|access-date=June 15, 2012|publisher=The Times-Picayune|date=July 29, 2010}}

Traditional in Cajun cuisine, it is listed on the Ark of Taste. It is served sliced and can be eaten cold or reheated.{{cite web|title=Southern Louisiana Ponce|url=http://slowfoodusa.org/index.php/programs/ark_product_detail/southern_louisiana_ponce/|publisher=Slow Food USA|date=2010|access-date=June 15, 2012}}