BOUDIN

Etymology

Noun

boudin (plural boudins)

A kind of blood sausage in French, Belgian, Luxembourgish and related cuisines.

A sausage in southern Louisiana Creole and Cajun cuisine, made from rice, ground pork (occasionally crawfish), and spices in a sausage casing.

A structure formed by boudinage: one or a series of elongated, sausage-shaped section(s) in rock.

Source: Wiktionary

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