Which Cajun sausage is described as similar to Spanish chorizo?

The Cajun sausage described as similar to Spanish chorizo is chaurice.

Chaurice is a Louisiana sausage associated with both Cajun and Creole cooking. Its comparison with Spanish chorizo reflects the Iberian influence that reached colonial Louisiana and the use of strongly seasoned pork sausage in the region. Chaurice is generally spicy and may be fresh or smoked, depending on the recipe and producer.

The name is easy to confuse with chaudin, but the foods are unrelated in form. Chaudin is a stuffed pig’s stomach, while chaurice is a sausage made with seasoned meat in a casing. Boudin usually includes rice and often liver or green onions, and andouille is typically coarser, larger, and smoked. Kishka belongs to Eastern European sausage traditions rather than classic Louisiana terminology.

Chaurice is especially associated with red beans and rice and other Creole dishes, where its peppery flavor seasons the surrounding beans, gravy, or rice. Spanish chorizo itself varies widely: many Spanish versions are cured and paprika-based, while Louisiana chaurice is commonly treated as a fresh cooking sausage.