Bouille – Bouee – Debris

This dish contains most of the variety meats that Cajuns call Debris or Bouee. It consists basically of the organs such as liver, heart, kidneys, tripe, spleen (melt), the honeycomb (la platin), brain, lungs and sweetbreads (pancreas). There are two kinds of sweetbreads: stomach sweetbreads (also known as heart or belly sweetbreads), which are an animal’s pancreas, and neck (AKA throat or gullet) sweetbreads, an animal’s thymus gland.
The same words can describe a different food depending where you are from – we are from Vermilion Parish. Bouille-Bouee which we also call Debirs contains most of the variety meats – it consists internal organs such as liver, heart, kidneys, tripe (we call that “grillard a la shick” and some refer to tripe as the stomach) , can aslo include spleen (melt), the honeycomb (la platin), brain, lungs and sweetbreads (pancreas).

In many areas of Cajun country, Bouille can be “Pap” made with egg http://bit.ly/31NmWHR or a pudding without egg made with milk, water, sugar and flour http://bit.ly/2FpL8qf.

In addition the word “Grillard” can mean marinated pork http://bit.ly/2L6BYCx and when we were growing up, we call the intestines “grillard a la shick”. It depends where you are from as to what food is called but we can agree whatever it is called – it is good 🙂

Ingredients

• 1 lb of debris, seasoned to taste
• 1 large onion, sliced
• 1 can tomato sauce
• 1 can Rotel brand tomatoes with chilies
• 1 can whole kernel corn
• 1/2 cup green onions
• 1/2 to 1 cup water
• Oil to coat bottom of pan
• Season of choice or salt, black pepper and red pepper

Directions