Cajun Stuffed Chaudin
PREP TIME: 1-1/2 Hours


Just about every culture has found some interesting method of stuffing the stomach of a butchered animal. Possibly none is more famous than the haggis of Scotland, but having eaten both haggis and chaudin, I’ll take chaudin any day!


  • 1 medium size chaudin (pork stomach)
  • 2 quarts cold water
  • 4 tbsps soda
  • 1/2 cup vinegar
  • 1/2 cup butter
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced garlic
  • 1/2 cup sliced mushrooms
  • 1/2 cup ground andouille sausage
  • 1/2 pound ground beef
  • 3 pounds ground pork
  • 1 cup seasoned Italian bread crumbs
  • 2 eggs
  • 1/2 cup chopped green onions
  • 1/2 cup chopped parsley
  • Salt and cracked black pepper to taste
  • 1/2 cup vegetable oil
  • 2 small sliced onions
  • 1 cup diced celery
  • 1/2 cup chopped bell pepper
  • 1/4 cup diced garlic
  • 2 cups sliced mushrooms
  • 3 cups chicken stock
  • Salt and cayenne pepper to taste

Have your butcher clean one chaudin properly for you. Place chaudin in a large bowl with water, soda and vinegar. Allow to set for 1 hour. In a heavy-bottomed sauté pan, heat butter over medium high heat. Add onions, celery, bell pepper, garlic, mushrooms and andouille and sauté 3 to 5 minutes or until vegetables are wilted. Add ground beef and pork. Continue to cook until meat is well browned and separated, about 45 minutes. Once browned, add bread crumbs, eggs, green onions and parsley. Cook an additional 3 minutes and season to taste using salt and cracked black pepper. Remove from heat and set aside. Remove chaudin from soda water and rinse under tap 2 to 3 times. Using a large metal spoon, stuff chaudin with ground meat dressing until completely full. Secure open ends with toothpicks and heavy gauge twine. In a heavy-bottomed dutch oven, heat oil over medium high heat. Sauté onions, celery, bell pepper, garlic, carrots and mushrooms approximately 2 minutes or until vegetables are wilted. Add chaudin and brown well on all sides. Add chicken stock, bring to a low boil and reduce heat to simmer. Cover dutch oven and allow chaudin to cook approximately 1 hour turning occasionally. Season to taste using salt and cayenne pepper. Once cooked, slice into 1/2-inch slices and serve with natural sauce.

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