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.[1] The stuffing includes spices, pork, rice (or it can be served over rice) and vegetables including onions and peppers.[2] 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.[3]

Traditional in Cajun cuisine, it is listed on the Ark of Taste. It is served sliced, and can be eaten cold or reheated. .[1] Ponce is a Basque surname.[citation needed]

See alsoEdit


  1. ^ a b "Southern Louisiana Ponce". Slow Food USA. 2010. Retrieved June 15, 2012.
  2. ^ Gutierrez, C.P. (2012). Cajun Foodways. University Press of Mississippi. p. 61. ISBN 978-1-60473-602-1.
  3. ^ Tutwiler, Mary (July 29, 2010). "Confused by chaudin vs. chaurice?". The Times-Picayune. Retrieved June 15, 2012.

External linksEdit