Chaudin, which is a stuffed pig's stomach. Butchers generally use their fresh pork sausage mixtures to stuff a pig's stomach. Like all Cajun sausages, it's available fresh or smoked. Shaped like a small cushion, chaudin is generally smothered in what we call a Holy Trinity Gravy. Make a roux, brown chopped onion, bell pepper, celery and some garlic for seasoning in the roux, add water, broth or wine to make a gravy, put the chaudin in the gravy and cook, covered, in a Dutch oven until it's done. Serve sliced, over rice.

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