Special Utensils: 5-gallon boiling pot, 8-quart pot for mixing/ warming
Boil first 12 ingredients listed in 3-1/2 gallons water for 1-3/4 hours. While above is boiling, grind next four ingredients and saute in 1/3 cup cooking oil and 1/8 lb margarine, put aside for later use.
After meat is boiled, remove meat and boiled seasonings from water to cool. Keep boiling water to reduce liquid to 1 gallon of stock, to use later. Debone meat and coarsely grind meat and boiled seasonings together. Put ground ingredients in 8-quart pot and add sauteed seasonings, 1-1/2 cups stock, salt, white pepper and hot sauce, mixing well. Put pot on stove to heat until very warm, stirring to prevent sticking. Remove from heat and add 1/4 cup fresh chopped shallots, mix well, then pour into 8 x 12 inch Pam-sprayed Pyrex dishes. Refrigerate overnight.
Yields: 12 cups of cheese OR 36 servings of approximate 2-3/4 x 2 inch pieces
Cajun Country -- New Iberia, Louisiana