This dish contains most of the variety meats that Cajuns call debris. 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.


  • 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


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

Recipe Type: ,


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Ville Platte, Louisiana Louisiana
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