RobinFarmandRanch
Well-known member
Ill be nice and throw a good recipe out there for some Chaudin. We cook this alot at my house when we are harvesting. I know some of yall will think its gross but this stuff will make you want to kick your momma square in the mouth for not cooking it for you. We usually get ours stuffed with ground meat and andouille
Cajun Stuffed Chaudin
PREP TIME: 1-1/2 Hours
SERVES: 6
INGREDIENTS:
* 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
METHOD:
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.
Cajun Stuffed Chaudin
PREP TIME: 1-1/2 Hours
SERVES: 6
INGREDIENTS:
* 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
METHOD:
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.
