re: Hell me plan a "Cajun" menu

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My FIL from Cut off says this originated from boucheries when they would give the kids the little trimmings from butchering the pig. They would put them on skewers and grill them over the fire.

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I've heard that and I've been to a lot of boucheries, never seen it put on a skewer. Mostly pork trimmings cooked over either a flat top grill or a charcoal grill.

I also watched a John Folse cooking show where he made the New Orleans type. He said they originated from Butchers. They would use all the trimming from a cow and cook them down with some with some trinity. They were busy during the day so they would let them cook all morning and eat them when the had a chance.