Bouille - Bouee - Debris

8 servings Prep: 15 m Cook: 2 h Total: 2 h 15 m Intermediate
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This dish contains most of the variety meats that Cajuns call Debris or Bouee - liver, heart, kidneys, tripe, spleen, sweetbreads, and more simmered in tomato sauce with onions and corn. It consists basically of the organs such as liver, heart, kidneys, tripe (we call that “grillard a la shick” and some refer to tripe as the stomach), can also include 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. In many areas of Cajun country, Bouille can be “Pap” made with egg or a pudding without egg made with milk, water, sugar and flour. In addition the word “Grillard” can mean marinated pork 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

8 servings
  • 1 lb of debris (variety meats such as liver, heart, kidneys, tripe, sweetbreads), 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

Step-by-Step Instructions

  1. Add oil to magnilite or aluminum pot over medium to high heat
  2. Add and combine the debris, sliced onion, tomato sauce, Rotel tomatoes, corn, and water
  3. Season with salt, black pepper and red pepper to taste
  4. Bring to boil
  5. Reduce heat to simmer and cook for two hours, stirring occasionally
  6. Add green onions in the last few minutes of cooking
  7. Serve over rice

Common Problems and Solutions

Q: Why do I need to avoid cast iron for this recipe?

A: The acid in the tomato sauce can react with the seasoning on cast iron pots, potentially giving the dish a metallic taste and stripping your pan's seasoning. Use a magnalite, aluminum, or stainless steel pot instead.

Q: Where can I find debris or variety meats?

A: Check with local butchers, especially those serving Cajun communities. You may need to special order, as variety meats aren't always on display. Alternatively, ask at meat markets that process whole animals or serve ethnic communities where organ meats are more commonly used.

Q: Can I use just one or two types of organ meat instead of all of them?

A: Yes, you can simplify by using just liver and heart, or whatever variety meats you prefer or can find. The traditional version uses whatever was available when the animal was butchered.

Tips and Techniques

Be sure to clean and prepare variety meats properly before cooking - trim away any connective tissue, and rinse well. The long simmering time helps tenderize the organs and meld the flavors together.

Ingredient Substitutions

  • debris (variety meats): beef chuck roast or brisket, cubed
  • Rotel tomatoes: regular diced tomatoes plus 1 diced jalapeño
  • magnalite pot: aluminum, stainless steel, or enameled Dutch oven

Equipment Needed

  • magnalite or aluminum pot
  • large spoon for stirring
  • knife and cutting board

Historical Context

In traditional Cajun culture, nothing from a butchered animal went to waste. Debris represents this frugal, resourceful cooking tradition where organ meats were transformed into a flavorful, satisfying meal served over rice.