The Cajun sausage made with pork and rice is boudin.
Louisiana boudin is usually a soft sausage made from cooked pork, rice, onions or green onions, and seasonings. Pork liver or other offal is often included, though recipes vary by butcher, family, and region. The mixture is traditionally stuffed into natural casings and can be eaten warm, grilled, or squeezed directly from the casing.
In Acadiana, the unqualified word boudin generally means boudin blanc, the pale rice-and-pork variety. Seafood versions made with crawfish, shrimp, or crab are also sold, while boudin rouge contains pork blood and is less common. The sausage developed from French culinary traditions and became closely tied to communal hog butchering in rural Louisiana.
Boudin is easy to confuse with andouille because both are Louisiana sausages. Their textures and uses differ: boudin has a soft, rice-filled interior and is often served as a snack or breakfast food, whereas andouille is a firmer, coarse-ground smoked sausage commonly used in gumbo and other cooked dishes. Boudin balls are another popular form, made by removing the filling from its casing, shaping it into balls, breading, and frying it.