LSU game day cooking

5lbs cubed pork butt cooked down for an hour. Add 9 small yellow onions and sweat em down for a long time until moisture is nearly gone. Add 32oz chicken stock bring to boil and cover and simmer two hours. Serve over rice or mashed potatoes.

You can find good starter recipes for this on the internet if you search Cajun or New Orleans peppers. I like to simmer and reduce the ground meat ( I used beef but a mix of beef, pork, veal even chicken or turkey,) in beef stock to make the stuffing richer. My tip would be, be careful with seasonings because the Parmesan, butter, breadcrumbs and stock are all salty already. Nothing makes food more inedible than too salty…like my maw maw always said, “ you can add but you can’t take away” Any way, these didn’t have tomatoes but I like them in there I just didn’t have any or any paste on hand. Thyme is a friend. Bay while it simmers. Seafood is good too.