Creole Chitterlings (Chitlins)

Ingredients

• 2 pounds chitterlings (chitlins)
• 2 teaspoons Creole seasoning
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1 cup chicken broth

Directions

1. Rinse the chitterlings in cold water and set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, bell peppers, and Creole seasoning, and cook for 5 minutes, until the vegetables are softened.
3. Add the smoked paprika, oregano, thyme, black pepper, salt, and cayenne pepper, and cook for 1 minute.
4. Add the chitterlings and chicken broth, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour and 15 minutes, until the chitterlings are tender.
5. Serve the chitterlings hot with your favorite sides.

Interesting Facts

• Chitlins are a popular dish in the Southern United States.
• Chitlins were historically eaten by slaves and were sometimes referred to as “slave food.”
• Chitlins are high in protein and are a good source of vitamins and minerals.