Here in PA, we make something called stuffed pig stomach. It starts the same as yours, cajun, but is stuffed with a mixture of pork sausage, small cubes of raw potato, chopped onion, fresh parsley, salt and pepper. Then all the openings are sewn shut and it is baked, sometimes with bacon slices on top, sometimes basted with butter. When the stuffing is cooked and the stomach is crispy, it’s cut into wide slices and served. There is still one Roadfood-style restaurant in our area that serves this every evening and some fire companies, Granges, 4-H clubs, etc. that have stuffed pig stomach dinners as a fund raiser. It is usually served with peper cabbage and applesauce.
The organs usually make their way into scrapple, sort of a pig offals cornmeal mush.
Nice to hear there are other pig stomach fans out there.