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Message
Smoked Ponce In A Gumbo....
Posted on 11/12/13 at 2:35 pm
Posted on 11/12/13 at 2:35 pm
(Some may call it a chaudin)
Was wondering if anybody cooks gumbo with smoked ponce instead of/ or in addition to smoked sausage? I had never had it before until my sister cooked one the other day, I've always had ponce in a brown gravy. I was skeptical at first but it was really good and gave off a lot of good flavor as well as soaked up a lot of the gumbo flavor too. Smoked ponce is nothing more than sausage stuffed in stomach opposed to intestine so it is basically the same. Next gumbo I cook will have ponce in it.
**cooking method is same as sausage except you don't cut it till after it's cooked but poke holes in it so it doesn't explode
Was wondering if anybody cooks gumbo with smoked ponce instead of/ or in addition to smoked sausage? I had never had it before until my sister cooked one the other day, I've always had ponce in a brown gravy. I was skeptical at first but it was really good and gave off a lot of good flavor as well as soaked up a lot of the gumbo flavor too. Smoked ponce is nothing more than sausage stuffed in stomach opposed to intestine so it is basically the same. Next gumbo I cook will have ponce in it.
**cooking method is same as sausage except you don't cut it till after it's cooked but poke holes in it so it doesn't explode
This post was edited on 11/12/13 at 2:37 pm
3
Posted on 11/12/13 at 2:38 pm to TIGERFANZZ
It stayed in the casing pretty well?
Posted on 11/12/13 at 2:42 pm to Uncle JackD
quote:
it stayed in the casing pretty well?
Not a busted seem to be found, like when browning a ponce, just make sure you put a few holes in it so it doesn't swell and pop. Took it out the gumbo, sliced it, and put it back in.
Posted on 11/12/13 at 2:43 pm to TIGERFANZZ
I'd do it in a heartbeat. Then give it to the North Korean government because I hate them.
Posted on 11/12/13 at 3:21 pm to TIGERFANZZ
quote:
I've always had ponce in a brown gravy.
I've had it in a brown gravy and didn't much care for it.. just mho.. The gravies that I've had were made from the drippings of the meat, cooked down and thickened. The gravy is red, no tomatoes.. but some do make a tomato gravy with sausage and that's pretty tasty also.
Never, ever seen it used in gumbo.
Posted on 11/12/13 at 3:54 pm to bdevill
I'm not entirely sure how you could make it work in a gumbo other than crumbling it loosely in the "soup" or dropping the whole ponce uncooked in and letting the gumbo cook it. Either way makes for an awkward delivery. That being said, I'll bet it would taste great.
Posted on 11/12/13 at 4:07 pm to Jibbajabba
You just put it in the gumbo whole and let it cook. Once done, take out and slice. My sister put the slices back in the gumbo or you could just slice an leave it out to plate separately or put in your bowl. For those who have never tried it , give it a try, I find it gives off more "sausage" flavor than regular cut up linked sausage-remember, ponce is sausage in a stomach vs casing (intestine) so there is no unusual taste just unusual delivery.
This post was edited on 11/12/13 at 4:10 pm
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