Creole Chitterlings 

Creole Chitterlings (Chitlins) are a traditional Southern dish made from pig intestines, seasoned with Creole spices and simmered until tender. This dish is a staple in Creole and Cajun cuisine, often enjoyed during holidays and special gatherings. The slow cooking process allows the flavors to meld, resulting in a rich and savory dish.

Ingredients

• 10 pounds fresh chitterlings (or frozen chitterlings, thawed)

• 2 large onions, peeled

• 1 large potato, peeled

• 3 stalks celery, with leaves

• 1 medium green bell pepper, chopped

• 1 cup apple cider vinegar

• 3 cloves garlic

• 2 tablespoons salt

• 1 large bay leaf

• 1 teaspoon Creole seasoning, to taste

• 1 teaspoon red pepper flakes, or to taste

Directions

1. Clean the chitterlings by removing all specks and any pieces of fat with specks on them. Rinse in several changes of salted water.

2. Place cleaned chitterlings into a large pot and fill with enough water to cover; bring to a boil over medium-high heat. Drain, rinse, and return to the pot. Fill again with enough water to cover.

3. Add whole onions, potato, and celery stalks, plus chopped bell pepper, vinegar, garlic, salt, bay leaf, Creole seasoning, and red pepper flakes to the pot. Bring to a boil over medium-high heat, then cover and simmer over medium heat for 3 to 4 hours; chitterlings should appear clear to white in color.

4. Use a slotted spoon to transfer chitterlings to a cutting board. Cut into 1-inch pieces. Discard onions, potato, celery, and bay leaf. Pour out most of the cooking liquid, then return chitterlings to the pot.

5. Cook over medium heat until chitterlings are heated through, 2 to 3 minutes.

Nutritional Information (per serving)

• Calories: Approximately 356

• Total Fat: 30g

• Saturated Fat: 14g

• Cholesterol: 279mg

• Sodium: 658mg

• Total Carbohydrates: 6g

• Dietary Fiber: 1g

• Sugars: 1g

• Protein: 15g