Boudin () are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Etymology The Anglo-Norman word meant 'sausage', 'blood sausage' or 'entrails' in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either (cf. boudin. The English word "pudding" probably comes from . Types ball: A Cajun variation on . Instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep-fried. : Originally, a white sausage made of pork without the blood. Variants include: French/Belgian boudin blanc, with milk. Generally sautéed or grilled. Cajun boudin blanc, made from a pork and rice mixture (much like dirty rice) in pork casings. Often includes pork liver and heart. Generally simmered or braised, although it may also be grilled. (): a traditional French , which may only contain pork meat, fresh whole eggs and milk, and cannot contain any breadcrumbs or flours/starches. It is protected under EU law with a Protected geographical indication status. : A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the occur in French, Belgian, Cajun and Catalan cuisine. The Catalan version of the is called . In the French Caribbean, it is known as . In Britain a similar sausage is called "black pudding", the word "pudding" being an anglicized pronunciation of , and probably introduced after the Norman Conquest. : In Louisiana cuisine, a sausage similar to , but with pork blood added to it. This originated from the French . : A green sausage made of pork meat and cabbage and kale. Popular in the Belgian province of Walloon Brabant. : with beetroot, spices, wine and beef or pork blood, in the French-speaking Aosta Valley of Italy. Brown-rice : Brown-rice is a less common variation made from brown rice with taste similar to traditional pork . Crawfish : Popular in Cajun cuisine, crawfish is made with the meat of crawfish tails added to rice. It is often served with cracklins (fried pig skins) and saltine crackers, hot sauce, and ice-cold beer. Gator : Made from alligator, gator can be found sporadically in Louisiana and the Mississippi gulf coast. Shrimp : Similar to crawfish , shrimp is made by adding the shrimp to rice. In the United States The term boudin in the Acadiana