From the Kitchen of Brett Broussard

3 small pig tongues (Kirk's U Need a Butcher) Can substiute beff tongue (Best StopScott)
2 tablespoons canola oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
2 tablespoons minced garlic
1/2 pound smoked sausage
2 cups chicken, beef, or pork stock

Season tongues, if they've not already been seasoned. Add oil to a heavy pot (Magnalite) over medium-high heat and brown tongues and sausage.

This is the key to a good gravy.

This process may take 10-15 minutes and if it starts to stick too much, slowly add a little water or stock to deglaze. Once thoroughly browned, remove meats and add vegetables.
Saute over medium heat for 3-5 minutes until softened. Add the stock, bring to a boil, and add back tongues and sausage. Simmer over low heat for 3-4 hours until tender. Serve over rice, potatoes, or grits

From the Kitchen of Brett Broussard

3 1/2 cups flour
4 eggs, beaten

Mound 3 1/2 cups flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the rim of the wall. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will
come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the
dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic (with a little flour) and allow to rest for 30 minutes. Roll out as desired. Make sure dough is floury, so it does not stick to the plastic.

From the Kitchen of Brett Broussard

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces Romano cheese
3 ounces onion
2 ounces garlic
2 ounces Italian parsley
2 ounces basil

Mix all ingredients and form in golf ball size meatballs. Cook at 350 degrees for 35-40 minutes.

From the Kitchen of Brett Broussard

2 pounds elbow macaroni package
1 stick butter
1 large Block of Velveeta (2lb.)
5 cans "the Pet Milk"
salt and red pepper

Boil noodles in salted water and drain. Cut butter into squares and distribute throughout the noodles. Pour Pet Milk over the noodles. Cut Velveeta into squares and mix into the pasta (may only use 2/3 of the cheese). Cover with foil and back at 350 covered for about an hour. Every now and then, stir to mix. Towards the end, uncover and brown on top.

From the Kitchen of Brett Broussard

2 cups onions
1/2 cup bell pepper
2 tablespoons garlic
1/2 cup celery
1 pound ground beef
1 pound ground pork
1 large container of boiled chicken gizzards, cleaned well and minced
4 large chicken livers
1 bunch green onions
10 cups cooked rice
2 cans lobster meat (may substitute shrimp or crawfish)
salt and pepper

Boil chicken gizzards for 45 minutes, let cool. Grind and chop raw livers and gizzards.
Brown the pork and ground beef and drain the excess fat. Continue cooking the meat, adding seasoning and a little water and letting it stick. Repeat this process three or four
times. Add chopped gizzards and liver and cook 10 minutes.

Add onions, bell pepper, and celery. Add water or broth and simmer 3-4 hours. When cooking is complete, add 1 lots of onion tops and parsley. May add lobster, crawfish, or shrimp. At the last minute, slowly fold seafood into cooked rice. Be sure not to mash the rice. Add enough to make
the mixture moist.