Yield - 60 - 70 HDO Servings
2 3 to 4 LBS CHAUDIN
1 TBSP EXTRA VIRGIN OLIVE OIL
1 BUNCH GREEN ONIONS (Washed, chopped)
2 LARGE YELLOW ONIONS (Cut into rings)
2 CUPS WHITE WINE
1 TSP BLACK PEPPER
1 TSP RED PEPPER FLAKES
1 TSP WHITE PEPPER
2 TSP GRANULATED GARLIC
2 TSP SPANISH PAPRIKA
Preheat oven to 350F. In a 10 quart Dutch oven and over medium heat, sauté the onions in the olive oil until the onion rings become clear. Rub the chaudins with the dry seasonings and add the chaudins and the white wine to the Dutch oven. Remove from the stove top and place in the preheated oven, roast uncovered for about 50 minutes or until the "skin" of the chaudin is golden brown.
Remove the chaudins from the Dutch oven and allow to cool for 30 minutes. Reserve the drippings and onions.
IF you wish a thicker gravy, you can add a little pre prepared Cafe au Lait roux. (See Recipe)
As stated above, allow the chaudin to cool about 30 minutes. Then slice the chaudin in thin (about 1/4 inch thick slices. Discard the pork stomach lining, and cut the slices into pieces that will thin on a cracker or thin sliced French bread. Use some of the roasted onions and garnish on top of the HDO.
A chaudin is a pork stomach stuffed with rich, lean and highly seasoned ground pork sausage.
I do not stuff my own chaudins, many people have asked me where do I get them from, it is Poche's Market out of Breaux Bridge, LA. This is not intended to be an advertisement, but they are great!
Chaudins are not normally available, even in New Orleans.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: September 28, 2007.