The Cajun dish that is a pig’s stomach stuffed with spiced pork is chaudin.
Chaudin is a traditional meat dish from southern Louisiana, especially the southwestern part of the state. A cleaned pig’s stomach is filled with seasoned pork and often combined with rice and vegetables such as onion, bell pepper, and celery. The filled stomach is sewn or tied closed, then baked, braised, or smoked until tender.
Its sausage-like appearance explains why it is sometimes confused with boudin or andouille. Boudin is a cooked sausage whose filling commonly includes pork, rice, green onion, and sometimes liver; andouille is a coarse-ground smoked sausage in a casing. Chaudin, by contrast, uses the stomach itself as the enclosing wrapper.
The dish reflects older meat-preservation traditions in Cajun foodways, where nearly every usable part of the hog could be transformed into a filling meal. It may be sliced and served warm, reheated, or eaten cold, and recipes vary in their use of rice, gravy, smoking, and spice.