A traditional dish of South Louisiana, which is thought to be an amalgam between the Acadian and American Indian cultures and is essentially composed of corn, green peppers, tomatoes, onions and sometimes garlic and celery that are braised in a pot. Traditionally, brazing is done using the bacon fat, even if sometimes you can use, while for brazing, various combinations of ingredients like oil, butter and cream. The vegetables are then left to simmer until it reaches a soft consistency, in a chicken broth that is sometimes added water. The plate, then, is finished with a combination of salt and red pepper and black, and sometimes to a greater delicacy, adds a little 'hot sauce and sugar. Usually served as a side dish, the dish can also be used as a basis for a main meal, which are sometimes added to portions of chicken or shrimp.