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

Step 1

Add oil to magnilite or aluminum pot

Step 2

Add and combine all of the remaining ingredients

Step 3

Over medium to high heat, bring to boil

Step 4

Reduce heat to simmer and cook for two hours

Step 5

Add green onions in the last few minutes of cooking

Step 6

Serve over rice

Step 7

Note: cast-iron pot is not recommended as the acid in the tomato sauce may affect the seasoning of the cast iron



Recently Added Recipes

Eggnog Pralines

Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…

December 8, 2019

“Sugar Roux” Sausage, Rice and Gravy

Interestingly the gravy is not sweet; caramelizing burns out the sweetness.

November 25, 2019

Hot Chocolate

This hot chocolate is one of the things I looked forward to most during the holiday season.  Cold weather outside…

November 12, 2019

Jason’s Party-Sized Crawfish Étouffée

Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes.  This recipe makes enough to…

November 10, 2019

Ground Beef Stew

This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…

October 18, 2019

Shrimp and Egg Stew

Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many.  It's not only delicious, but it's easy to…

October 5, 2019